This was one of my first ever recipes that I discovered as a teenager. When I started dating, I’d frequently make this recipe to impress the boys and it worked!
It’s still a favorite of mine today but I make it with either fresh or canned boneless pork chops. I can the pork chops raw, in a wide mouth quart mason jar, with all of the pieces cut as large as I can keep them and still get them to fit into the jar. I just stack the pork chops on top of each other and separate each one with a piece of parchment paper and then pressure can them according to the instructions that come with the manual in my All American Pressure Canner. You can also opt to serve pork roast this way instead of pork chops. I just like using a variety and for some reason I find the pork chops marked down more often than the pork roast. This summer we’ll be getting our pork chops from a local farm that raises pigs! I’m so excited!
Another strategy I use in the kitchen is that I always make my rice in my pressure cooker to cut down on cooking time and fuel use, and I always cook more than I need because “day old” rice is perfect for fried rice recipes.
When I use the canned pork chops, this recipe is almost like magic because all I really need to do is make sure everything is heated up. Who knew that a jar of homemade canned salsa, canned pineapple, and tender canned porkchops could elevate a meal to “entertainment worthy” status?
Sweet Salsa Pork Chops–by Kellene
This is an aesthetically impressive recipe, full of flavor, and yet another easy one to make. You can make this as instructed or you can simply dump everything except the rice in the slow cooker and cook on low heat for 4 to 6 hours . Enjoy!
1 ½ cups medium or hot tomato salsa
1 can (20 oz) unsweetened crushed pineapple
6 boneless center-cut pork loin chops, about 1 inch thick (about 2 lb. Total)
6 cups of hot cooked rice
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 ½ 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. If using canned pork chops, I just put them in a separate skillet to warm them up and give them nice aesthetic markings that you won’t see when you can them. (Remember, we eat primarily with our eyes, friends.)
3. Arrange chops on a platter; top with sauce. Serve with rice
4 Comments
Lynn · January 11, 2014 at 4:21 am
Yum! This just bumped my
Yum! This just bumped my plans for Sunday’s dinner after church. LOL! Looks great and SO much easier. Thank you for sharing.
Diane Bush · January 12, 2014 at 2:49 am
I love this! I will pass
I love this! I will pass this on to my Grands when they come for a visit and we cook.
pat · January 13, 2014 at 6:34 pm
sounds wonderful. I make a
sounds wonderful. I make a dish similar but I put the sauce over the meat,{ either pork or chicken } after it is cooked and braise it for about 10 minutes in the sauce. Soooo tender. You always have such yummy dishes. I will do it your way next, . My husband likes your food as well. When I cook something new he always asks me is this one from Kellene to? I am like you, I have such a collection of cook books but I trust your take on things…Thankyou!
Preparedness Pro · January 13, 2014 at 7:10 pm
That makes me happy to hear!
That makes me happy to hear! The only thing better would be if I could have ya over for dinner. *grin*
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