Tuesday Night

As always...cook once and eat twice!

Quick Tip: Pineapple and bell peppers are sources of fibre, vitamins and minerals, and lean pork contains iron, B vitamins and zinc.

Ingredients

• 1 — 14 oz (398 ml) can pineapple chunks
• 1 Tbsp (15 ml) Epicure’s Cuban Seasoning
• 4 — 4 oz (125 g) pork loin chops
• 1 Tbsp (15 ml) vegetable oil
• 1 red bell pepper, sliced
• Epicure’s Sea Salt, to taste
• Epicure’s Black Pepper, to taste

Instructions

1. Drain pineapple, reserving juice. Whisk approximately 1/4 cup (60 ml) pineapple juice with Cuban Seasoning and rub onto all sides of pork. Refrigerate for at least 30 minutes.
2. Heat Epicure's Eclipse® Coated Professional Frying Pan to medium-high. Add oil and pork chops. Brown pork on one side, turn over, add pepper and cook for approximately 3 minutes, stirring regularly.
3. Add pineapple, remaining juice and Sea Salt and Black Pepper. Simmer until pork is fully cooked and juice is reduced to a syrupy glaze.
4. Serve warm over steamed rice or with potatoes and vegetable. Serve with a green leaf salad.

Per Serving : Calories 370, Fat 17 g (Saturated 5 g, Trans 0 g), Cholesterol 110 mg, Sodium 150 mg, Carbohydrate 17 g (Fibre 2 g, Sugars 14 g), Protein 37 g.