Southwestern Pineapple Pork Chops

  • 4 boneless pork 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


  • 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.