Recipe - Caribbean Pork With Pineapple Salsa

2 cn (8oz) juicepacked
pineapple, drained and,
chunks, coarsely chopped
1 Red onion; finely chopped
1 Tomato; chopped
One fourth cup Fresh lime juice
One fourth cup Chopped fresh cilantro or
parsley
2 tablespoon Honey
1 pound Welltrimmed boneless pork
chops
1 teaspoon Paprika
1 teaspoon Ground ginger
1 teaspoon Ground allspice
1 teaspoon Cinnamon
Three fourths 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 1/8inch 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 MCRecipe Digest V1 #802 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 24, 1997