Natural pork cutlets with pineapple relish

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 618, total fat 39 G., saturated fats 11 G., proteins 52 G., carbohydrates 13 G., fiber 2 G., cholesterol 165 mg, sodium 390 mg, sugar 0 G.

Natural bone-in pork loin cutlets are pan-fried for a couple of minutes on each side, resulting in crispy, juicy results. Served with homemade pineapple relish. To make it, some pineapple is blended with peanut butter, fish sauce, spicy jalapeño, and lime juice. This mixture is then tossed with finely chopped pineapple and mixed with cucumbers and onions. The relish is refreshing, rich in flavor, filled with spicy, sweet, and tart notes—a perfect complement to roast pork.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 thin natural pork chops on the bone (1 - 1.2 kg)
Half a red onion, thinly sliced
2 cups chopped fresh pineapple
1 tbsp freshly squeezed lime juice
2 tsp creamy peanut butter
2 teaspoons fish sauce
1/2 jalapeño, finely chopped (remove seeds to reduce heat)
Half a cucumber, thinly sliced
3 tablespoons of vegetable oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, Pineapple, vegetable relish, jalapeno pepper, lime juice, Peanut butter, fish sauce, red onion, cucumbers

Cooking the dish according to the recipe:

Soak the onion in a bowl of cold water for about 10 minutes. Meanwhile, puree 3/4 cup of pineapple with lime juice, peanut butter, fish sauce, and jalapeño until smooth. In a bowl, combine the cucumber with the remaining 1 1/4 cups of pineapple, then add the pineapple sauce and stir. Season with salt and pepper to taste.
Pat the pork chops dry and season with salt and black pepper. Heat a large skillet over high heat, then add 1 tablespoon of vegetable oil. Place 3 chops in the skillet and cook until golden brown on one side, about 3 minutes; flip and cook for another 1-2 minutes. Transfer the fried pork to a plate and cover loosely with foil. Repeat with the remaining chops, adding the remaining 2 tablespoons of vegetable oil if needed.