PANKO CRUSTED PORK CUTLETS WITH PINEAPPLE AND GINGER SALSA

PANKO CRUSTED PORK CUTLETS WITH PINEAPPLE AND GINGER SALSA image

Yield 4 1

Number Of Ingredients 11

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2 1/2 cups 1/2 inch cubes of fresh pineapple
2 tbsp. sugar
2 teasp. minced fresh ginger
3/4 cup (or more) water
2 teasp. white wine vinegar
4 boneless pork loin chops,trimmed
2 large eggs
1 1/4 cups panko
1 1/2 teasp. ground cumin
1/3 cup (about) all purpose flour
3 tbsp. canola oil

Steps:

stir pineapple,sugar,minced ginger,and 3/4 cup water in a saucepan over med.heat until it comes to a boil.Reduce heat,cover and simmer until pineapple is soft,stirring often and adding water as needed.about 30 min.Stir in wine vinegar.Season salsa to taste with salt and pepper. meanwhile.pound pork to a 1/2 inch thickness,sprinkle with salt and pepper.Wisk eggs in med. bowl to blend.Mix panko and cumin in another bowl.Dip pork into flour ,dip into eggs then turn into panko mix to coat,pressing to adhere.Fry pork,serve with salsa.