2 8-ounce cans juice-packed pineapple chunks, drained and coarsely chopped
1 red onion, finely chopped
1 tomato, chopped
1/4 c fresh lime juice
1/4 c fresh cilantro or, chopped parsley
2 T honey
1 lb well-trimmed boneless pork chops
1 t paprika
1 t ginger, ground
1 t allspice, ground
1 t cinnamon
3/4 t salt
2 t vegetable oil
1. In a medium bowl, combine the pineapple, onion, tomato, lime juice, cilantro, and honey. Set aside.
2. 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.
3. In a sturdy plastic bag, combine the paprika, ginger, allspice, cinnamon, and salt. Add the pork to the bag, tossing to coat.
4. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the pork cutlet 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.