Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 two 8-ounce cans
1 juice-packed pineapple --
1 and -- chunks --,Drained
1 coarsely,Chopped
1 red onion -- finely,Chopped
1 tomato --,Chopped
1/4 c fresh lime juice
1/4 c fresh cilantro or,Chopped
1 parsley
2 T honey
1 lb well-trimmed boneless pork
1 chops
1 t paprika
1 t ginger,Ground
1 t allspice,Ground
1 t cinnamon
3/4 t salt
2 t vegetable oil 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.

4 servings

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