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.
- 1 pound pork cutlets (fresh leg of pork or tenderloin)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons olive oil (divided)
- 1 red bell pepper (seeded and thinly sliced)
- 1 tablespoon fresh ginger root (grated)
- 8 ounces pineapple in syrup (crushed)
- 10 ounces couscous
- 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.