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1
Place each pork cutlet between two pieces of plastic wrap and pound to a thickness of about 1/8 inch.
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2
(If you are using a boneless center-cut pork chop, first steady it flat on the cutting board with one hand and then, with the knife parallel to the cutting board, slice it into thirds horizontally.
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3
Then place each third between two pieces of plastic wrap and pound to 1/8 inch thick.)
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4
Combine the vinegar, pineapple juice, pimenton, chile, salt, and pepper in a large resealable plastic food storage bag; mix well, then add the cutlets.
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5
Press the air out of the bag and seal; massage the marinade into the meat.
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6
Let sit for at least 10 minutes or up to an hour, while you make the salsa and warm the tortillas.
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7
Combine the pineapple, cilantro, shallot, and jalapeno in a small bowl.
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8
Squeeze the lime juice into the bowl.
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9
Add salt to taste and mix well.
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10
Warm the tortillas (see page 84) and wrap them in aluminum foil to keep warm.
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11
Pour the oil into a large skillet set over medium-high heat.
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12
When it starts to shimmer, remove the cutlets from the marinade, shake off any excess, and place in the skillet.
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13
Sprinkle lightly with a little more salt, then cook until lightly browned on one side, 1 to 2 minutes.
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14
Turn them over, sprinkle lightly with salt, and cook until browned on the other side and just cooked throughout, another 1 to 2 minutes.
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15
Turn off the heat and let the cutlets rest for a minute.
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16
Lay the tortillas out on a plate.
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17
Place one cutlet on each tortilla.
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18
Top each with pineapple salsa, and eat.
