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Ingredientes
- 2 can (8-ounce) juice-packed pineapple, liquid removed and, chunks, coarsely minced
- 1 x Red onion, finely minced
- 1 x Tomato, minced
- 1/4 c. Fresh lime juice
- 1/4 c. Minced fresh cilantro or possibly parsley
- 2 Tbsp. Honey
- 1 lb Well-trimmed boneless pork chops
- 1 tsp Paprika
- 1 tsp Grnd ginger
- 1 tsp Grnd allspice
- 1 tsp Cinnamon
- 3/4 tsp Salt
- 2 tsp Vegetable oil
Direcciones
- 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 possibly meat pounder, lb. the pork to a 1/8-inch thickness. In a sturdy plastic bag, combine the paprika, ginger, allspice, cinnamon, and salt. Add in the pork to the bag, tossing to coat.
- In a large nonstick skillet, heat the oil till warm but not smoking over medium heat. Add in the pork cutlets and cook till browned and cooked through, about 3 min per side. Divide the pork cutlets among 4 plates and serve with the pineapple salsa.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 740g | |
| Calories 849 | |
| Calories from Fat 295 | 35% |
| Total Fat 32.93g | 41% |
| Saturated Fat 8.78g | 35% |
| Trans Fat 0.23g | |
| Cholesterol 195mg | 65% |
| Sodium 1927mg | 80% |
| Potassium 2172mg | 62% |
| Total Carbs 60.4g | 16% |
| Dietary Fiber 6.0g | 20% |
| Sugars 45.66g | 30% |
| Protein 80.45g | 129% |
