Yield: 1 Servings
|2 cans||(8-oz) juice-packed pineapple, drained and, chunks, coarsely chopped|
|1||Red onion; finely chopped|
|¼ cup||Fresh lime juice|
|¼ cup||Chopped fresh cilantro or parsley|
|1 pounds||Well-trimmed boneless pork chops|
|1 teaspoon||Ground ginger|
|1 teaspoon||Ground allspice|
|2 teaspoons||Vegetable oil|
In a medium bowl, combine the pineapple, onion, tomato, lime juice, cilantro, and honey. Set aside. Place the pork between 2 sheets of waxed paper and, with the flat side of a small skillet or meat pounder, pound the pork to a ⅛-inch thickness. In a sturdy plastic bag, combine the paprika, ginger, allspice, cinnamon, and salt. Add the pork to the bag, tossing to coat.
In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the pork cutlets and cook until browned and cooked through, about 3 minutes per side. Divide the pork cutlets among 4 plates and serve with the pineapple salsa.
Yield: 4 servings
Per Serving: 9g fat, 317 calories, 26g protein, 67mg cholesterol, 481 mg sodium
Recipe by: Cooking Live Show #CL8967 Posted to MC-Recipe Digest V1 #802 by "Angele and Jon Freeman" <jfreeman@...> on Sep 24, 1997