PANKOW PORK CHOPS WITH PINEAPPLE SALSA

PANKOW PORK CHOPS WITH PINEAPPLE SALSA image

Yield Makes 4 chops

Number Of Ingredients 12

2 1/2 cups, small-cubed or crushed fresh pineapple
2 teaspoons minced peeled fresh ginger
~1/4 red bell pepper, minced
cayenne pepper
1/2 cup or more water
~1/4 cup white wine
4 boneless pork loin chops, trimmed
2 large eggs
1 1/4 cups panko breadcrumbs
1 1/2 teaspoons ground cumin
1/3 cup (about) all purpose flour
3 tablespoons canola oil

Steps:

Stir pineapple cubes, minced ginger, wine, and water in medium saucepan over medium-high heat until mixture comes to boil. Reduce heat to medium; cover and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, 20-30 minutes. Stir in bell pepper and cayenne with 5-10 minutes left. Season pineapple salsa to taste with salt and pepper. Sprinkle pork with salt and pepper. Whisk eggs in medium bowl to blend. Mix panko and ground cumin in another medium bowl. Place flour on plate. Dredge pork in flour; dip into beaten eggs, then turn in panko mixture to coat, pressing to adhere. Heat oil in heavy large skillet over medium heat. Add pork and cook until cooked through, about 5 minutes per side. Serve pork with pineapple salsa on top. Goes well with rice.