| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Caribbean | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 2 | cn | (8-oz) juice-packed pineapple, drained and, chunks, coarsely chopped |
| 1 | Red onion; finely chopped | |
| 1 | Tomato; chopped | |
| 1/4 | c | Fresh lime juice |
| 1/4 | c | Chopped fresh cilantro or parsley |
| 2 | tb | Honey |
| 1 | lb | Well-trimmed boneless pork chops |
| 1 | ts | Paprika |
| 1 | ts | Ground ginger |
| 1 | ts | Ground allspice |
| 1 | ts | Cinnamon |
| 3/4 | ts | Salt |
| 2 | ts | Vegetable oil |
INSTRUCTIONS
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. 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@netusa1.net> on Sep 24, 1997
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