- 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
- 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
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.