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Description
Polynesian flavors popular in the ‘60s come back with a contemporary translation. This flavorful skillet supper tops instant couscous. Just add sautéed peapods to complete the meal.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork cutlets (fresh leg of pork or tenderloin)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 tsp. olive oil (divided)
- 1 red bell pepper (seeded and thinly sliced)
- 1 Tbsp. fresh ginger root (grated)
- 8 oz. pineapple in syrup (crushed)
- 10 oz. couscous
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Directions
- If necessary, pound pork to 1/4-inch thickness. Sprinkle cutlets with salt and pepper. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat; add cutlets and sauté 3-4 minutes on each side, until cooked through. Remove cutlets to plate, cover with foil to keep warm.
- In same skillet, heat remaining 2 teaspoons oil over medium heat; add red pepper (reserve a few slices for garnish), ginger and pineapple with 2 tablespoons water. Cover skillet and cook over medium heat 3-4 minutes, stirring occasionally, until pepper is tender. Meanwhile, prepare couscous per package directions.
- Place couscous on serving platter, arrange cutlets on top, pour hot sauce over cutlets and garnish with reserved red pepper strips.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium210mg9% |
| Potassium600mg17% |
| Protein33g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber4g16% |
| Sugars1g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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