Salsa Pork

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