Ginger-Pineapple Pork Cutlets with Couscous
Polynesian flavors popular in the 1960s come back with a contemporary translation. This flavorful skillet supper tops instant couscous. Just add sautéed pea pods to complete the meal.
1 pound pork cutlets (fresh leg of pork or tenderloin)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons olive oil - divided use
1 red bell pepper, seeded and thinly sliced
1 tablespoon grated fresh ginger
1 (8-ounce) can crushed pineapple in syrup
1 (10-ounce) box couscous
- If necessary, pound pork to 1/4-inch thickness. Sprinkle cutlets with salt and pepper.
- In large nonstick skillet, heat 2 teaspoons oil over medium-high heat; add cutlets and sauté 3 to 4 minutes on each side, until cooked through. Remove cutlets to plate, cover with foil to keep warm.
- In same skillet, heat remaining 2 teaspoons oil over medium heat; add red pepper (reserve a few slices for garnish), ginger and pineapple with 2 tablespoons water. Cover skillet and cook over medium heat 3 to 4 minutes, stirring occasionally, until pepper is tender.
- Meanwhile, prepare couscous per package directions.
- Place couscous on serving platter, arrange cutlets on top, pour hot sauce over cutlets and garnish with reserved red pepper strips.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.