-- Prepare pork chops through step 4 - 15 minutes
-- Meanwhile, begin rice; chop cilantro for both recipes - 5 minutes
-- Complete pork and rice; serve - 10 minutes
Pork With Pineapple-Pimiento Salsa
1 (8-ounce) can pineapple tidbits (undrained)
8 ounces pre-diced fresh tomatoes (1 1/4 cups)
1 (8-ounce) can Spanish tomato sauce
1 (7-ounce) jar diced pimientos (3/4 cup; drained)
1/2 cup pre-diced red onions
1/4 teaspoon kosher salt
1/4 teaspoon ground allspice
4 boneless pork chops (about 1 1/2 lb)
1 teaspoon Complete seasoning
1 tablespoon extra-virgin olive oil
8-10 sprigs fresh cilantro (rinsed)
1. Combine in medium bowl, pineapple, tomatoes, tomato sauce, pimientos, onions, salt, and allspice; set aside.
2. Preheat large sauté pan on medium-high 2-3 minutes. Sprinkle both sides of pork chops with Complete seasoning (wash hands).
3. Place oil in pan; swirl to coat. Add pork chops (wash hands); cook 2-3 minutes on each side or until browned.
4. Pour tomato mixture over pork chops. Reduce heat to medium; cover and cook 5-7 minutes, stirring sauce occasionally and turning pork once, or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. While pork chops cook, chop cilantro coarsely.
5. Sprinkle cilantro over pork chops and serve.
2 (8.8-ounce) pouches pre-cooked brown rice
1/2 teaspoon Complete seasoning
1-2 teaspoons chile pepper blend paste (see NOTE in Step 1)
3-5 sprigs fresh cilantro (rinsed)
1. Place rice in large sauté pan on medium-high; stir in Complete seasoning and chile pepper paste. NOTE: The chile pepper blend paste can be HOT! Start with the lower amount in the range and then adjust to taste.
2. Cook 3-4 minutes, stirring occasionally, or until heated. Meanwhile, chop cilantro coarsely.
3. Stir in cilantro; cook 1 more minute to allow flavors to blend. Serve.
Tomatoes are a good source of lycopene, an antioxidant that may help prevent certain diseases. The use of oil and heat from cooking increases the body's absorption of lycopene.