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Tex-Mex Pineapple Pork Chops




Source of Recipe


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List of Ingredients




1 tablespoon oil
4 center-cut pork chops
5 garlic cloves - minced
1 1/2 cups of water
1 (8 oz.) can crushed pineapple, undrained
1 cup uncooked long-grain white rice
1 cup salsa
2 tablespoons sour cream
2 tablespoons chopped, fresh cilantro
or parsley

Recipe



Heat oil in large non-stick skillet or dutch oven over medium-high heat until hot. Add pork chops; cook 1 to 2 minutes or just until they begin to brown, turning once. Add garlic; cook and stir 1 minute. Add water, pineapple and rice; mix well. 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 1 cup salsa and two tblsp. sour cream to rice mixture; 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 if desired.