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 by: Cooking Live Show #CL8967 Posted to MC-Recipe Digest V1 #802 by "Angele and Jon Freeman" ~~ltjfreeman~~at;netusa1.net> on Sep 24, 1997
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 4|
|Calories from Fat: 637 (82%)|
|Amt Per Serving||% DV|
|Total Fat 70.8g||94 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 34g|
|Polyunsanturated Fat 8g|
|Cholesterol 76.2mg||23 %|
|Sodium 571.8mg||20 %|
|Potassium 448.7mg||12 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 26.1g|
|Protein 7.9g||11 %|
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Calories per serving: 776
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