My husband and I love visiting the Southwest. After a recent trip, I decided to add a Southwestern flair to a few of our favorite healthy dishes like this one!
—LISA VARNER EL PASO, TX
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 boneless pork loin 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 for 15-20 minutes or until tender. Sprinkle with cilantro.
PER SERVING 274 cal., 12 g fat (3 g sat. fat), 68 mg chol., 315 mg sodium, 13 g carb., trace fiber, 27 g pro. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 fruit.