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pork cutlets white vinegar pineapple juice paprika chile kosher freshly ground black pepper fresh pineapple cilantro shallot lobe jalapeno chile lime corn tortillas extra-virgin olive oil
Viewed: 66 - Published at: 4 years agoIngredients
- 3 (2-ounce) pork cutlets, trimmed of excess fat (or substitute a 6-ounce boneless center-cut pork chop)
- 1 tablespoon distilled white vinegar
- 2 tablespoons fresh pineapple juice
- 1/2 teaspoon pimenton (smoked Spanish paprika)
- 1/2 teaspoon crumbled dried pasilla or ancho chile (or substitute red pepper flakes)
- 1/2 teaspoon kosher or coarse sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh pineapple chunks, cut into 1/2-inch cubes
- 1 tablespoon chopped fresh cilantro leaves
- 1 large shallot lobe, finely chopped
- 1/2 medium jalapeno chile, stemmed, seeded, and chopped
- 1/2 lime
- 3 corn tortillas, preferably homemade (page 84)
- 1 teaspoon extra-virgin olive oil
Method
- Place each pork cutlet between two pieces of plastic wrap and pound to a thickness of about 1/8 inch.
- (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.
- Then place each third between two pieces of plastic wrap and pound to 1/8 inch thick.)
- Combine the vinegar, pineapple juice, pimenton, chile, salt, and pepper in a large resealable plastic food storage bag; mix well, then add the cutlets.
- Press the air out of the bag and seal; massage the marinade into the meat.
- Let sit for at least 10 minutes or up to an hour, while you make the salsa and warm the tortillas.
- Combine the pineapple, cilantro, shallot, and jalapeno in a small bowl.
- Squeeze the lime juice into the bowl.
- Add salt to taste and mix well.
- Warm the tortillas (see page 84) and wrap them in aluminum foil to keep warm.
- Pour the oil into a large skillet set over medium-high heat.
- When it starts to shimmer, remove the cutlets from the marinade, shake off any excess, and place in the skillet.
- Sprinkle lightly with a little more salt, then cook until lightly browned on one side, 1 to 2 minutes.
- Turn them over, sprinkle lightly with salt, and cook until browned on the other side and just cooked throughout, another 1 to 2 minutes.
- Turn off the heat and let the cutlets rest for a minute.
- Lay the tortillas out on a plate.
- Place one cutlet on each tortilla.
- Top each with pineapple salsa, and eat.
