The fresh taste of pineapple and fresh ginger meld together beautifully to create a fresh salsa topping for pork cutlet breaded with a delicious panko crust.
Pineapple Ginger Salsa
Ingredients:
- 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:
- Stir pineapple cubes, sugar, minced ginger, and water in medium saucepan over medium-high heat until mixture comes to a boil.
- 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.
- Stir in white wine vinegar.
- Season pineapple salsa to taste with salt and pepper.
Pork Chop Directions:
- Meanwhile, pound pork between sheets of waxed paper to 1/2-inch thickness.
- Sprinkle with salt and pepper.
- Whisk eggs in medium bowl to blend.
- Mix panko breadcrumbs and ground cumin in another medium bowl.
- Place flour on a plate.
- Dredge pork in flour; dip into beaten eggs, then turn in panko mixture to coat, pressing to adhere.
- Heat oil in heavy large skillet over medium heat.
- Add pork and cook until cooked through, about 5 minutes per side.
- 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.
