1 (8-ounce) can pineapple chunks in juice, drained
1/2 cup chopped tomato (about
3 cups cooked basmati rice
How to Make It
Place a large nonstick skillet over mediumhigh heat; add first 5 ingredients. Cook, stirring constantly, 1 minute or until fragrant. Remove from pan, and set aside.
Heat oil in same pan over medium-high heat. Add pork, and cook 2 minutes on each side or until pork is browned; place on a plate, and set aside. Coat pan with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 3 to 4 minutes or until tender. Add toasted spices, broth, cranberries, salt, and pineapple; stir constantly until mixture comes to a boil.
Return pork to pan; reduce heat, and simmer 15 minutes or until pork is tender. Stir in tomato, and cook 1 minute.
Place rice on each of 4 plates; top with pork cutlets and sauce.
Oxmoor House Healthy Eating Collection
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