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Salsa Pork

Yield Makes 6 servings
Note: Start cooking the rice first, then prepare the sauce and chops.

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

Nutrition 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

How to Make It

  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.