Instructions: Make the Basic Marinade: Stir to combine all ingredients.

Note: If you marinate the meat overnight, do not incorporate the lemon juice; instead, add it 2 hours before cooking. (

Makes about 1/2 cup)

Cut open two sides of a resealable plastic bag. Place 1 chop in bag; pound to 1/4-inch thickness. To pound the pork, use one of these tools: the flat side of a meat mallet, the side of cleaver blade, a round offset pounder, a flat pounder, a meat pounder, or the bottom of a cast-iron frying pan. Transfer to a nonmetal container. Repeat with remaining chops. Add marinade. Chill for 2 hours or overnight.

Heat a grill or grill pan. Brush pineapple with 1 tablespoon olive oil; sprinkle with salt and pepper. Grill until browned, about 4 minutes, turning as needed. Transfer to cutting board; cut into 1/2-inch cubes.

Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides, 1 1/2 to 2 minutes per side. Combine lettuce, cilantro, lime juice, remaining olive oil, and salt and pepper to taste in a bowl; toss to combine. Serve with pork paillards, chopped pineapple, and halved limes.

This recipe yields 6 servings.

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