We were walking through the grocery on Sunday looking for something different. The pineaple smelt great as we walked by and it was on sale so we picked it up. To go with it I chose some soft mozzerella cheese and some pork loin chops. When I got home I went to work beating the pork as thin as possible. It got a bit of salt, just a pinch of chili powder and a dust of flour. It took no time at all to cook in a hot skillet with some butter, then off to a plate. The pineapple went into the same hot skillet then onto the pork. The flour on the pork, besides turning a nice golden brown, caught the juice from the pineapple, increasing the delicious quotient significantly. Some thinly sliced mozzerella on top finished it off and balanced the tart of the pineapple and spice of the pork with some creaminess.
Next time though, I would definitely change things up a bit. I'd probably put a bit more spice into the pork as the pineapple turned out very sweet and not as tart as I expected. I'd also go with a different cheese, maybe marscapone, that would kind of turn into a sauce on the hot pineapple. I was also thinking about adding some onions for a little more flavor. I'll have to play around and see what works.
