Salsa Pork

recipe
Note: Start cooking the rice first, then prepare the sauce and chops.

Yield:

Makes 6 servings

Recipe from

Sunset

Nutritional Information

Calories 574
Caloriesfromfat 16 %
Protein 41 g
Fat 9.9 g
Satfat 3.6 g
Carbohydrate 76 g
Fiber 1.4 g
Sodium 354 mg
Cholesterol 94 mg

Ingredients

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

Preparation

1. 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.

2. 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.

3. Arrange chops on a platter; top with sauce. Serve with rice.

Ralph Pujolar, San Francisco, California,

Sunset

January 1997
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