Title: Caribbean Pork with Pineapple Salsa
Categories: Cooking liv, Import
Yield: 1 Servings

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

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"
on Sep 24, 1997