Salsa Pork

1. 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. 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. 3

   Arrange chops on a platter; top with sauce. Serve with rice.

No additional tips available.