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Description
Polynesian flavors popular in the ‘60s come back with a contemporary translation. This flavorful skillet supper tops instant couscous. Just add sautéed peapods to complete the meal.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- 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 sauté 3-4 minutes on each side, until cooked through. Remove cutlets to plate, cover with foil to keep warm.
- 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.
- Place couscous on serving platter, arrange cutlets on top, pour hot sauce over cutlets and garnish with reserved red pepper strips.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol75mg25% |
Sodium210mg9% |
Potassium600mg17% |
Protein33g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber4g16% |
Sugars1g |
Vitamin A20% |
Vitamin C70% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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