| 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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