Note: Start cooking the rice first, then prepare the sauce and chops.
Sunset JANUARY 1997
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.
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