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Caribbean Pork With Pineapple Salsa

caribbean, pork, salsa

1 two 8-ounce cans
1 juice-packed pineapple --
1 drained and -- chunks --
1 coarsely chopped
1 red onion -- finely chopped
1 tomato -- chopped
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro or
1 parsley
2 tablespoon honey
1 lb well-trimmed boneless pork
1 chops
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon cinnamon
3/4 teaspoon salt
2 teaspoon 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, 481mg sodium Recipe By : Cooking Live Show #CL8967 From: "Angele And Jon - Freeman" Date: 24 Sep 97 Mastercook Recipes (Mailing List) Ä

Yield: 1 servings

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