Salsa Pork

Ingredients

• 6 cups rice hot cooked
• 20 oz pineapple unsweetened crushed canned
• 6  center-cut pork loin chops boneless ( 2 lb. total)
• 1.5 cups tomato salsa hot

Equipment

• frying pan

Directions

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.
4. Serve with rice.