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Caribbean Pork With Pineapple Salsa

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

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

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