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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.

Ginger-Pineapple Pork Cutlets with Couscous

1 pound pork cutlets (fresh leg of pork or tenderloin)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons olive oil, divided use
1 red bell pepper, seeded and thinly sliced
1 tablespoon grated fresh ginger
1 (8-ounce) can crushed pineapple in syrup
1 (10-ounce) box couscous

1. If necessary, pound pork to 1/4-inch thickness. Sprinkle cutlets with salt and pepper.
2. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat; add cutlets and sauté 3 to 4 minutes on each side, until cooked through. Remove cutlets to plate, cover with foil to keep warm.
3. 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 to 4 minutes, stirring occasionally, until pepper is tender.
4. Meanwhile, prepare couscous per package directions.
5. Place couscous on serving platter, arrange cutlets on top, pour hot sauce over cutlets and garnish with reserved red pepper strips.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.