Spicy Pineapple Brown Sugar Pork Chops With Vegetable Brown Rice And Salsa

1. 1

   In a sauce pan on med heat pour in the pineapple juice, setting 1/3 c. to the side for the rice. Add the remaining ingredients and bring to a simmer. Remove from heat and let cool. Combine with the uncooked pork chops and let it marinade for 2-3 hours. (save a portion of the marinade to use later as a sauce)

2. 2

   Start to prep the rice 20 minutes before cooking the pork chops. For the rice follow the boxed instructions. Saute the diced peppers and onions, when they are about half way cooked add in mushrooms and cilantro. Set aside when done.

3. 3

   In a sauce pan put pork chops and marinade on med heat. When about half way cooked drain the liquid and let the pork chops sear.

4. 4

   Next, check on the rice and add in pineapple juice- allow the rice to get really thick and sticky. Add in the sauteed vegetables and hot sauce.

5. 5

   For the salsa saute the pineapple chunks and brown sugar on med-low heat. When cooked through drain the excess liquid from the pan. Add remaining ingredients and cook until browned. When done, add the pork chops to the salsa to finish cooking.

* Per serving · 4 servings · Values may vary.

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