| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Caribbean | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 2 | 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 | T | Honey |
| 1 | lb | Well-trimmed boneless pork |
| chops | ||
| 1 | t | Paprika |
| 1 | t | Ground ginger |
| 1 | t | Ground allspice |
| 1 | t | Cinnamon |
| 3/4 | t | Salt |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3244
Calories From Fat: 1938
Total Fat: 215.6g
Cholesterol: 533.6mg
Sodium: 5749.8mg
Potassium: 4189.3mg
Carbohydrates: 185.2g
Fiber: 13.3g
Sugar: 128.6g
Protein: 149.4g