We love any dish with a southwestern flavor, so when I recently came across this recipe for Southwestern Pineapple Pork Chops, I quickly added it to the week’s menu. It certainly did not disappoint. It gained rave reviews not only from my husband, but from me, as well.
It’s quick. It’s easy. It’s delicious.
- 4 boneless pork loin chops
- 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
- 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 for 15-20 minutes or until tender. Sprinkle with cilantro.
Makes four servings.
Note: The original recipe came from The Country Woman. You can find it now at the Taste of Home website. There are a lot of cooking sites online. Taste of Home is my favorite “go-to” place for meal planning ideas and new recipes.
As I so often do, I varied this recipe slightly. Not much, though. I made only two minor changes, using sunflower oil instead of canola oil, and sprinkling in a bit of coriander in place of the fresh cilantro.
To go along with the pork chops, I served whole kernel corn, adding lots of chopped red and green peppers, plus a pinch of cumin. We also had a green salad topped with tri-color tortilla strips and shredded Mexican “fiesta” cheese.
Altogether, it made for a fantastic meal. We enjoyed it so much that it’s already found its way onto our menu once more. This time, I’ll be using fresh pineapple, which will probably make it even tastier.
This is what we’ll be having for dinner today. What’s on your table?