"This is the first Gang Up Challenge I have participated in. I thought it would be fun to try. The ten ingredients for the recipe were: LIME, GARLIC, HEAVY CREAM, SHALLOTS, PINEAPPLE, PORK, POTATOES, OLIVE OIL, ROSEMARY & MANGO. I added two ingredients: ONION and CHILI PEPPER.
This is a main dish recipe for a crispy pork cutlet served with a spicy and refreshing tropical salsa."
TO MAKE THE SALSA: Drain the pineapple into a bowl, reserving the juice for the marinade. If you are using the chunk pineapple, you will want to cut it up a bit into salsa size chunks. Peel and dice the mango and the onion. Add the mango, onion, half of the minced shallots, half of the minced garlic, the rind and juice from 1 1/2 limes, the chili pepper and 2 tsp of the olive oil to the pineapple. Combine, add salt and pepper to taste. Set the salsa aside. Its best made ahead and refrigerated for several hours.
FOR THE CUTLETS: In a large zip top bag, combine the reserved pineapple juice, the remaining lime zest and juice and the 1 cup of cream, along with 1/2 tsp of salt and 1/2 tsp of pepper. Butterfly the pork loin chops and pound them thin being careful to keep their shape and not shred them. Add the thin loin slices to the marinade. Marinate at least 15 minutes or up to several hours
FOR THE DREDGE: Combine the the potatoes, half the minced shallot and half the minced garlic along with the rosemary, salt and pepper in a flat shallow dish suitable for dredging.
TO COOK THE CUTLETS: Cooking should be done in batches so that the cutlets crisp. Heat 2 tsp of the olive oil in a frying pan. Dredge the marinated pork pieces in the potato herb mixture pressing the dry ingredients firmly onto the pork. Pan fry the pork until golden brown, crispy and cooked through. Since the cutlets are very thin, this should only take about 5-10 minutes. The cutlets can be held in a warm oven at 200 degrees while you fry the second batch in another 2 tsp of olive oil.
Serve the cutlets with a side of the salsa and a fresh crisp green salad.