Tex Mex Pineapple Pork Chops
photo by teresas
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon oil
- 4 center-cut pork chops (3/4 inch thick)
- 5 garlic cloves, minced
- 1 1⁄2 cups water
- 1 (8 ounce) can crushed pineapple in juice, undrained
- 1 cup long-grain white rice, uncooked
- 1 cup thick & chunky salsa
- 2 tablespoons sour cream
- 2 tablespoons fresh cilantro or 2 tablespoons parsley, chopped
directions
- Heat oil in large nonstick skillet or Dutch oven over medium-high heat until hot. Add pork chops and cook 1 to 2 minutes or just until they begin to brown, turning once. Add garlic. Cook and stir 30 to 45 seconds.
- Add water, pineapple and rice. Mix well and bring to a boil. Reduce heat to medium-low. Cover and simmer 20 minutes or until pork is no longer pink in center, rice is tender and liquid is absorbed.
- To serve, arrange pork chops on serving platter.
- Add salsa and sour cream to rice mixture and mix well. Cook 1 minute or until thoroughly heated.
- Spoon rice mixture around pork chops. Sprinkle with cilantro. Serve with additional salsa or sour cream.
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Reviews
-
Both DH and I thought this was an average tasting dish. It seem to lack the kick I was looking for. I did us a medium hot salsa. The pineapple did add a nice sweet taste to it. I'm not sure what it is missing. It needs either cumin or coriander, but you do need to add some salt. I have made a note to myself that next time to spice it up a bit and to use hot salsa. Thanks Sandy for posting.
RECIPE SUBMITTED BY
Sandy in Oklahoma
Lawton, 76
<p>I love to cook!</p>