You Have No Idea What to Do With the Fresh Ginger Left Over from Your Last Recipe

April 8, 2009 by

Ok, so while most of the ingredients in my coconut curry recipe are either used up or can be stored for ages, fresh ginger always seems to be left over.

You approach that funny looking root in the grocery store.

And every time you think to yourself: "OK, I'm only going to buy what I need for this recipe."

You get home, peel the ginger, and start mincing.  Only to find out you're stuck with at least 50 percent of what you bought.

You race to your online recipe website to find something to use it with, but are immediately paralyzed by the incredible number of recipes containing minced ginger.

But then you remember - Rebecca at  She'll have the answer.

And here it is - Panko Crusted Pork Cutlets with a Pineapple and Ginger Salsa. 

The fresh taste of pineapple and fresh ginger meld together beautifully to create a fresh salsa topping for pork cutlet breaded with a delicoius panko crust.  And if you've never used panko breadcrumbs, you're in for a treat.   You'll be looking for recipes to use them again.

I've broken the recipe into two parts, because the salsa is also fantastic on chicken and mild white fishes like flounder and orange roughy.  And the breading is also equally good on either meat.

So the next time you realize you bought too much ginger, smile and think to yourself "thank goodness I over estimated my ginger needs!"  I have the perfect recipe.

Until our next meal,


Panko Crusted Pork Cutlets with a Pineapple and Ginger Salsa

Pineapple Ginger Salsa

Pineapple Ginger Salsa


  • 2 1/2 Cups Diced Pineapple
  • 2 Tbs Sugar
  • 2 Tsp Fresh Ginger, Minced
  • 3/4 Cup Water
  • 2 Tsp White Wine Vinegar
  • 4 Boneless Pork Loin Chops (Trimmed)
  • 2 Large Eggs
  • 1 1/4 Cup Panko (Japanese Breadcrumbs)
  • 1 1/2 Tsp Ground Cumin
  • 1/3 All-Purpose Flour
  • 3 Tbs Canola Oil

 Pineapple Salsa Directions:

  1. Stir pineapple cubes, sugar, minced ginger, and water in medium saucepan over medium-high heat until mixture comes to a boil. 
  2. Reduce heat to medium, cover, and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, about 30 minutes.
  3. Stir in white wine vinegar. 
  4. Season pineapple salsa to taste with salt and pepper.

Pork Chop Directions:

  1. Meanwhile, pound pork between sheets of waxed paper to 1/2-inch thickness.
  2. Sprinkle with salt and pepper.
  3. Whisk eggs in medium bowl to blend.
  4. Mix panko breadcrumbs and ground cumin in another medium bowl. 
  5. Place flour on a plate.
  6. Dredge pork in flour; dip into beaten eggs, then turn in panko mixture to coat, pressing to adhere.
  7. Heat oil in heavy large skillet over medium heat.
  8. Add pork and cook until cooked through, about 5 minutes per side.
  9. Serve pork with pineapple salsa.

Tip: Pounding the meat until is 1/2-inch thick all over is an awesome technique for shortening the cook time, and making sure your meat gets cooked all the way through.  I use it any time I plan to cook meat on the stove.

Serves: 4

Prep/Cook Time: 40 Minutes

Original recipe published in Bon Appetit Magazine. 

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!