Note: Start cooking the rice first, then prepare the sauce and chops.
1 1/2 cups medium or hot tomato salsa
1 can (20 oz.) unsweetened crushed pineapple
6 boneless center-cut pork loin chops, about 1 inch thick (about 2 lb. total)
6 cups hot cooked rice
How to Make It
Combine salsa and pineapple in a 12- to 14-inch frying pan. Bring to a boil over high heat and stir often until reduced to 2 1/2 cups, about 10 minutes.
While sauce cooks, trim and discard outer fat from pork chops. Broil chops 4 to 6 inches from heat until lightly browned and no longer pink in thickest part (cut to test), about 9 minutes, turning once.
Arrange chops on a platter; top with sauce. Serve with rice.