1. For the salsa, stir pineapple, sugar, ginger, and 3/4 cups of water in a saucepan until it comes to a boil. Reduce heat to medium and simmer until pineapple is soft and water is reduced, about 30 minutes. Stir in white wine vinegar and a little salt and pepper to taste.
2. While salsa is simmering, pound pork cutlets to an even thickness and season with salt and pepper.
3. Beat eggs and place in a shallow bowl. Mix panko and cumin in another bowl. Place flour on a plate. Dredge pork in flour and then eggs. Then lightly press in panko mixture.
4. Heat oil in large skillet and cook pork until brown and done, about 5 minutes per side for 1/2 inch thick chops. Serve with salsa.