Salsa Pork

Yields Makes 6 servings
AuthorRalph Pujolar, San Francisco, California,
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 Facts

Servings 0

Amount Per Serving
Calories 574Calories from Fat 16
% Daily Value *
Total Fat 9.9g16%
Saturated Fat 3.6g18%
Cholesterol 94mg32%
Sodium 354mg15%
Total Carbohydrate 76g26%
Dietary Fiber 1.4g6%
Protein 41g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 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.

Step 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.

Step 3
3

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

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

Directions

Step 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.

Step 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.

Step 3
3

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

Salsa Pork
IngredientsDirections

Search All of Sunset's Recipes

The Latest