Ginger-Pineapple Pork Cutlets With Couscous – a delicious recipe with pork cutlets, salt, pepper, olive oil, red bell pepper, fresh ginger root. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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 saute 3-4 minutes on each side, until cooked through. Remove cutlets to plate, cover with foil to keep warm.
2
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.
3
Place couscous on serving platter, arrange cutlets on top, pour hot sauce over cutlets and garnish with reserved red pepper strips.
358
kcal
Calories
21
g
Fat
10
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound pork cutlets fresh leg of pork or tenderloin, 1/4 teaspoon salt, 1/4 teaspoon pepper, 4 teaspoons olive oil divided, and more.
Yes, Ginger-Pineapple Pork Cutlets With Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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