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PORK CUTLETS WITH PINEAPPLE SALSA

Pork cutlets with pineapple salsa, served with roasted green beans

The Salsa

2 1/2 cups of 1/2 inch cubed fresh pineapple
2 tablespoons of sugar
2 teaspoons of minced peeled fresh ginger
3/4 cup of water
2 teaspoons of apple cider vinegar

Stir first 4 ingredients in a medium saucepan. Bring to a boil, then reduce heat to medium. Cover and stir until pineapple is soft, stirring often. If you need to add more water do so. This should take about 30 minutes. When the pineapple is at the consistency you want, add the vinegar. 


The Chops

4 boneless pork chops
2 eggs
1 1/4 cups of panko (Japanese bread crumbs)
2 teaspoons of the seasoning of your choice (I use Emeril's Essence)
About 1/2 cup of flour
3 tablespoons of olive oil

Pound the chops until they are about 1/2 inch thick. Sprinkle with salt and pepper. Whisk eggs in bowl to blend. Mix panko and your choice of seasoning in another bowl. Place flour on plate. Dredge the chops in the flour, dip into beaten eggs, then place into panko mixture, coating both side of chop. Press so the panko adheres. 

Heat oil in a large skillet over medium heat. Add pork and cook until browned,  about 5 minutes per side. Make sure pork is cooked thoroughly. 

Serve chops with the pineapple salsa.

TANGERINE GINGER CAIPIRINHAS

Chop half a tangerine, making sure to pick out any seeds. Do not peel the tangerine. Place in glass. Add 2 teaspoons of sugar and 1/2 teaspoon of grated fresh ginger.  Crush the ingredients in the glass with a muddler or a wooden spoon. 

Top with 2 tablespoons of tangerine juice and 1/4 cup of cachaca (Brazilian sugarcane liquor). You could also use vodka or a white rum but then it won't be a caipirinha. Add ice and allow the ice to melt a little before you take your first taste. And voila!