Creole-Seasoned and Pan-Fried Pork Cutlets with Tomato and Red Bell Pepper Salsa

 We served this over brown rice.  (2 portions)

(Makes 4 servings, recipe created by Kalyn)

4 center cut pork loin boneless chops (about 1/2 inch thick)
1-2 tsp. olive oil (amount of oil will depend on the pan)

Pork Rub:
2 tsp. Creole Seasoning
1 tsp. brown sugar
1-2 pinches of salt (do not add salt if the Creole Seasoning you use contains salt)

Salsa:
1 red bell pepper, finely chopped (about 2/3 cup finely chopped peppers)
1/2 cup finely sliced green onion, white and green parts
1 cup finely diced cherry tomatoes (we used canned diced tomatoes Rotel style (for a little kick) and a few cherry tomatoes and it work great.)
1/2 cup finely chopped fresh cilantro (or parsley)
1/4 cup fresh lime juice
salt to taste (I used less than 1/2 tsp. fine sea salt)
Some times I will had an avocado too.  

Chop red bell pepper, tomatoes, and cilantro and thinly slice green onions and combine in a plastic or glass bowl. Add lime juice and salt and stir until well combined. Let salsa flavors blend while you prep and cook the pork cutlets.

In a small dish, combine Creole Seasoning, brown sugar, and salt. (Don't add salt if the Creole Seasoning you're using already contains salt). Stir to combine.

Trim fatty edges of pork chops and discard. Rub pork chops on both sides with Creole Seasoning mixture, then use a meat mallet or the edge of a heavy pan to pound pork into cutlets 1/4 inch thick. Be sure the pork pieces are an even thickness so they will all cook in the same amount of time.

Heat olive oil in a heavy frying pan until the oil is shimmery and pan is hot, about 1 minute at medium-high heat. (I would use a pan that's not non-stick for this.) When pan and oil is hot, add pork cutlets and turn heat to medium. Cook pork pieces for 3 minutes on the first side, or until lightly browned. Turn cutlets over and cook 2-3 minutes on the second side, just until pork is barely firm and cooked through; don't overcook. (I cooked mine for 2 1/2 minutes on the second side.)

Serve hot, with a generous amount of salsa spooned over each piece of pork.


This printable recipe from KalynsKitchen.com.

Sage Pork Chops

 Served with caramelized Brussels sprouts with lemon and spinach and feta rice.

With little effort, you'll get big applause for 15-minute pork chops.

Prep: 15 minutes
Total: 15 minutes

Ingredients: serves 4

• 4 boneless pork loin chops (6 ounces each)
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium shallot, minced
• 1 teaspoon chopped fresh sage or 1/4 teaspoon dried
• 1/4 teaspoon dried thyme leaves
• 1/2 cup dry white wine

Directions:

1. Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
2. Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve.
   
   From Everyday Food, March 2007