Best 6 Panko Pork Cutlets With Pineapple And Ginger Salsa Recipes

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**Pork cutlets get a taste of the tropics when paired with a vibrant pineapple and ginger salsa in this easy and flavorful dish.** The tender pork cutlets are coated in panko breadcrumbs and pan-fried until golden brown, then topped with a refreshing salsa made with fresh pineapple, ginger, red onion, cilantro, and lime juice. Serve the cutlets with rice or your favorite sides for a complete meal that's sure to impress.

**In addition to the main recipe, the article also includes:**

* A variation for baked pork cutlets, for those who prefer a healthier option.
* A spicy pineapple salsa recipe, for those who like a little heat.
* A guide to making your own panko breadcrumbs, for those who want to take their dish to the next level.

**With its combination of sweet, savory, and tangy flavors, this panko pork cutlets with pineapple and ginger salsa is sure to be a hit at your next dinner party or family gathering.**

Let's cook with our recipes!

COCONUT-CRUSTED PORK CHOPS WITH WARM PINEAPPLE SALSA



Coconut-Crusted Pork Chops with Warm Pineapple Salsa image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 22

1 tablespoon canola oil
1/2 ripe pineapple, skin removed, diced
1 Fresno chile, finely chopped
1/2 red onion, diced
1 tablespoon guava jelly
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 clove garlic, minced
Sriracha, for drizzling, optional
2 tablespoons finely chopped cilantro
2 scallions, thinly sliced
2 boneless pork loin chops, pounded 1/2-inch thick
2 cups all-purpose flour
4 eggs, whisked together
1 tablespoon soy sauce
1 1/2 cups panko breadcrumbs
1/2 cup unsweetened coconut flakes
1 teaspoon five-spice powder
1 teaspoon garlic powder
Salt and pepper
Canola oil, for frying
1/2 cup candied macadamia nuts, chopped, for garnish

Steps:

  • For the salsa: Heat the oil in a medium saute pan over medium heat. Saute the pineapple, Fresno chile and red onion until tender and the juices have been released, 5 to 7 minutes. Add the guava jelly, soy sauce, ginger and garlic; stir together and cook for 1 minute. Add a drizzle of sriracha if desired. Stir in the cilantro and scallions.
  • For the pork chops: Set up a dredging station with three separate bowls: one with the flour, another with the beaten eggs and soy sauce, and the last with the breadcrumbs, coconut flakes, five-spice powder, garlic powder and some salt and pepper.
  • Dip the pork chops in the flour, then the egg and then in the breadcrumb mixture.
  • Heat 1 inch of oil in a large saute pan over medium-high heat. Shallow fry the dredged pork chops until golden brown, then flip and cook to an internal temperature of 145 degrees F. Remove the pork chops from the pan and set aside to rest for 5 minutes.
  • Serve the pork chops with salsa on top and macadamia nuts as garnish.

PANKO PORK CUTLETS WITH PINEAPPLE AND GINGER SALSA



Panko Pork Cutlets with Pineapple and Ginger Salsa image

Provided by Daisy Martinez

Categories     Egg     Fruit     Ginger     Pork     Quick & Easy     Low Cal     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

2 1/2 cups 1/2-inch cubes peeled fresh pineapple
2 tablespoons sugar
2 teaspoons minced peeled fresh ginger
3/4 cup (or more) water
2 teaspoons white wine vinegar
4 boneless pork loin chops, trimmed
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
1 1/2 teaspoons ground cumin
1/3 cup (about) all purpose flour
3 tablespoons canola oil

Steps:

  • Stir pineapple cubes, sugar, minced ginger, and 3/4 cup water in medium saucepan over medium-high heat until mixture comes to boil. Reduce heat to medium; cover and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, about 30 minutes. Stir in white wine vinegar. Season pineapple salsa to taste with salt and pepper.
  • Meanwhile, pound pork between sheets of waxed paper to 1/2-inch thickness; sprinkle with salt and pepper. Whisk eggs in medium bowl to blend. Mix panko and ground cumin in another medium bowl. Place flour on plate. Dredge pork in flour; dip into beaten eggs, then turn in panko mixture to coat, pressing to adhere. Heat oil in heavy large skillet over medium heat. Add pork and cook until cooked through, about 5 minutes per side. Serve pork with pineapple salsa.

PINEAPPLE GINGER CHOPS



Pineapple Ginger Chops image

Pork and pineapple goes wonderfully together so this recipe will be a hit for your family. The recipe is so quickly prepared, it is a perfect for a weeknight supper.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (20 ounces) unsweetened pineapple tidbits
1 teaspoon pepper
1/2 teaspoon ground ginger
4 bone-in pork loin chops (7 ounces each)
1 tablespoon butter
1/2 cup orange juice
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water

Steps:

  • Drain pineapple, reserving 1/4 cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup pineapple and reserved pineapple juice. (Refrigerate remaining pineapple for another use.), Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove pork chops and keep warm. In a small bowl, combine the cornstarch, salt and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 323 calories, Fat 11g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 178mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

PANKO PORK CHOPS



Panko Pork Chops image

A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.

Provided by Yoly

Categories     Pan Fried Pork Chops

Time 20m

Yield 2

Number Of Ingredients 8

2 large eggs, beaten
½ cup flour
1 teaspoon seasoned salt (such as Lawry's®)
½ teaspoon garlic powder
½ teaspoon black pepper
¾ cup panko bread crumbs
2 (6 ounce) pork chops, about 1/2-inch to 3/4-inch thick
¼ cup oil

Steps:

  • Place beaten eggs on a large plate.
  • Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
  • Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
  • Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g

PORK WITH PINEAPPLE SALSA



Pork with Pineapple Salsa image

Not only odes this easy entree taste awesome, but it's good for you, too. A little brown sugar, ground ginger and Dijon mustard help give the moist tenderloin its incredible flavor, and the tangy salsa can be made in no time. -Nicole Pickett Oro Valley, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 can (20 ounces) unsweetened pineapple tidbits
1 pork tenderloin (1-1/4 pounds)
3 tablespoons brown sugar, divided
2 tablespoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon ground ginger
1/3 cup finely chopped sweet red or green pepper
1/4 cup chopped green onions
1/8 teaspoon crushed red pepper flakes, optional

Steps:

  • Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 255mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

PANKO CRUSTED PORK CUTLETS WITH PINEAPPLE AND GINGER SALSA



PANKO CRUSTED PORK CUTLETS WITH PINEAPPLE AND GINGER SALSA image

Yield 4 1

Number Of Ingredients 11

2 1/2 cups 1/2 inch cubes of fresh pineapple
2 tbsp. sugar
2 teasp. minced fresh ginger
3/4 cup (or more) water
2 teasp. white wine vinegar
4 boneless pork loin chops,trimmed
2 large eggs
1 1/4 cups panko
1 1/2 teasp. ground cumin
1/3 cup (about) all purpose flour
3 tbsp. canola oil

Steps:

  • stir pineapple,sugar,minced ginger,and 3/4 cup water in a saucepan over med.heat until it comes to a boil.Reduce heat,cover and simmer until pineapple is soft,stirring often and adding water as needed.about 30 min.Stir in wine vinegar.Season salsa to taste with salt and pepper. meanwhile.pound pork to a 1/2 inch thickness,sprinkle with salt and pepper.Wisk eggs in med. bowl to blend.Mix panko and cumin in another bowl.Dip pork into flour ,dip into eggs then turn into panko mix to coat,pressing to adhere.Fry pork,serve with salsa.

Tips:

  • To achieve a crispy coating, ensure the pork cutlets are evenly coated in flour, egg wash, and panko breadcrumbs.
  • Use a non-stick skillet or griddle to prevent the pork cutlets from sticking during cooking.
  • Cook the pork cutlets over medium heat to ensure they are cooked through without burning.
  • When making the pineapple and ginger salsa, use ripe pineapple for the best flavor.
  • If you like spicy food, add a pinch of chili powder or cayenne pepper to the salsa.

Conclusion:

Panko pork cutlets with pineapple and ginger salsa is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork cutlets are crispy and flavorful, while the salsa is refreshing and tangy. This dish is sure to be a hit with your family and friends.

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