Lunch: Tex-Mex Pineapple Pork Chops

Chunky salsa plays lively counterpoint to pineapple-sweetened rice and juicy pork chops.

This recipe includes fertility superfoods such as:

Pineapple

Health and fertility benefits of Tex-Mex Pineapple Pork Chops

Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

1 tablespoon oil
4 (4 to 6-oz.) center-cut pork chops (3/4 inch thick)
5 garlic cloves, minced
1 1/2 cups water
1 (8-oz.) can crushed pineapple in unsweetened juice, undrained
1 cup uncooked regular long-grain white rice
1 cup Old El Paso™ Thick 'n Chunky Salsa
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro or parsley

Instructions

Heat oil in large nonstick skillet or Dutch oven over medium-high heat until hot. Add pork chops; cook 1 to 2 minutes or just until they begin to brown, turning once. Add garlic; cook and stir 30 to 45 seconds.
Add water, pineapple and rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes or until pork is no longer pink in center, rice is tender and liquid is absorbed.
To serve, arrange pork chops on serving platter. Add salsa and sour cream to rice mixture; mix well. Cook 1 minute or until thoroughly heated. Spoon rice mixture around pork chops. Sprinkle with cilantro. If desired, serve with additional salsa or sour cream.

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