Ginger-Pineapple Pork Cutlets With Couscous

1. 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. 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. 3

   Place couscous on serving platter, arrange cutlets on top, pour hot sauce over cutlets and garnish with reserved red pepper strips.

* Per serving · 4 servings · Values may vary.