Pork cutlets, natural, on the bone, marinated in spices and immediately grilled. Served with Brazilian fried meat with pineapple salsa.

Summary

Ingredients

• Pork loin (cutlets) on the bone (portions of loin with bone) – 4 pcs. (about 180 g each)
• Olive oil – 2 tbsp
• Garlic (chopped) – 2 tbsp
• Fresh thyme (chopped) – 1 tbsp
• Fresh rosemary (chopped) – 1 tbsp
• Paprika – 1 tbsp
• Cayenne pepper – 0.125 teaspoon
• Vegetable oil for grill lubrication

For salsa:

• Fresh pineapple (cut into small cubes) – 2 cups
• Bulgarian red pepper (cut into small cubes) – 1 glass
• Green onions (chopped) – 0.25 cups
• Red onion (finely chopped) – 2 tbsp
• Pitted black olives (cut into halves) – 0.25 cups
• Capers – 1 tbsp
• Jalapeno pepper (finely chopped) – 1 pc.
• Fresh cilantro (chopped) – 1 tbsp

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Instructions

1. Preheat grill to medium-high heat. Oil the grill grate with vegetable oil. In a bowl, combine olive oil, garlic, thyme, rosemary, paprika, and cayenne pepper. Season pork cutlets with salt and pepper on all sides, then brush with the herb mixture. Set aside.
2. Place pork cutlets on the grill, cover, and cook for 4 minutes. Flip and cook uncovered until the internal temperature reaches 63°C (145°F), about 4-6 minutes. Transfer to a plate and let rest for 5 minutes. Serve immediately.