Caribbean pork with pineapple salsa

Yield: 1 Servings

Measure Ingredient
2 cans (8-oz) juice-packed pineapple, drained and, chunks, coarsely chopped
1 Red onion; finely chopped
1 Tomato; chopped
¼ cup Fresh lime juice
¼ cup Chopped fresh cilantro or parsley
2 tablespoons Honey
1 pounds Well-trimmed boneless pork chops
1 teaspoon Paprika
1 teaspoon Ground ginger
1 teaspoon Ground allspice
1 teaspoon Cinnamon
¾ teaspoon Salt
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

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