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Caribbean Pork With Pineapple Salsa Article
Caribbean Pork with Pineapple Salsa
from: Recipes-ExchangeIngredients
* 2 8-oz cans juice-packed pineapple
- chunks, drained coarsely chopped
* 1 red onion -- finely, chopped
* 1 tomato, chopped
* 1/4 cup fresh lime juice
* 1/4 cup fresh cilantro, chopped
* 1 parsley
* 2 Tb honey
* 1 lb well-trimmed boneless pork chops
* 1 ts paprika
* 1 ts ginger, ground
* 1 ts allspice, ground
* 1 ts cinnamon
* 3/4 ts salt
* 2 ts vegetable oil
Preparation
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 1/8-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.
4 servings.