Panko Pork Cutlets With Pineapple And Ginger Salsa Food

PANKO PORK CUTLETS WITH PINEAPPLE AND GINGER SALSA

Steps:

• Stir pineapple cubes, sugar, minced ginger, and 3/4 cup 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, about 30 minutes. Stir in white wine vinegar. Season pineapple salsa to taste with salt and pepper.
• Meanwhile, pound pork between sheets of waxed paper to 1/2-inch thickness; sprinkle 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.

PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
• Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
• Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
• Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
• Photograph by Justin Walker

PAN-SEARED PORK WITH PINEAPPLE-KIWI SALSA

Steps:

• In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.
• Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top.

GRILLED PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
• Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
• Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.

PORK WITH PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.

PANKO PORK CHOPS

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PANKO-CRUSTED MUSTARD PORK CUTLETS

Steps:

• Combine first 4 ingredients on plate.
• Whisk egg and 2 T water in medium bowl to blend.
• Whisk mayonnaise and Dijon mustard in small bowl.
• Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with panko crumb mixture.
• Transfer to plate.
• Heat oil in heavy medium skillet over med-high heat.
• Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side.
• Garnish with fresh sage, if desired, and serve with lemon wedges.

PINEAPPLE GINGER CHOPS

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup pineapple and reserved pineapple juice. (Refrigerate remaining pineapple for another use.), Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove pork chops and keep warm. In a small bowl, combine the cornstarch, salt and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

PANKO-BREADED PORK PARMIGIANA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
• Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
• Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
• Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
• Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.

CRISPY PANKO PORK CHOPS

Steps:

• Mix together eggs, milk and garlic and let set for flavors to mix.
• Place panko crumbs in a shallow dish.
• Salt and pepper pork chops to taste and dip in the egg mixture.
• Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.
• Place chops on a plate and let them set for at least 10 minutes to set the coating.
• Heat oil in large skillet over medium high heat.
• Fry chops for about 3 to 4 minutes per side or until golden brown.
• Do not overcook; these will cook very quickly.