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Salsa Pork

Salsa Pork

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

Sunset JANUARY 1997

  • Yield: Makes 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 574
  • Calories from fat: 16%
  • Protein: 41g
  • Fat: 9.9g
  • Saturated fat: 3.6g
  • Carbohydrate: 76g
  • Fiber: 1.4g
  • Sodium: 354mg
  • Cholesterol: 94mg

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Salsa Pork Recipe