This quick entree will instantly transport you to the Southwest. Salsa plays lively counterpoint to the juicy pineapple-sweetened pork chops.—Lisa Varner, El Paso, Texas
Ingredients
- 4 boneless pork loin chops (5 ounces each)
- 1/2 teaspoon garlic pepper blend
- 1 tablespoon canola oil
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1 cup medium salsa
- Minced fresh cilantro
Directions
- Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm.
- In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer until a thermometer inserted into the pork reads 145°, 10-15 minutes. Let stand 5 minutes before serving. Sprinkle with cilantro.
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