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