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.

Competitor's Chicken Curry

Makes 3 servings

3/4 lb boneless, skinless chicken breasts, trimmed of visible fat and cut into 1" cubes
Salt, to taste
Ground pepper, to taste
2 t extra-virgin olive oil
1/4 cup chopped white or yellow onion
1/4 cup chopped celery
2 gloves garlic, minced
2 T whole-grain oat flour
1 cup low-sodium chicken broth
1/2 cup canned no-salt-added diced tomatoes in juice
1/2 t Worcestershire sauce
1/2 to 1 t curry powder, to taste
1/8 t cayenne powder
1/4 cup chopped fresh cilantro

Season the chicken with salt and pepper.  Set a medium nonstick skillet over medium-high heat until a spritz of water sizzles on it.  Add 1 teaspoon of oil to the pan.  Scatter the chicken pieces in the pan.  Cook, stirring frequently, for 3 to 5 mins, or until the cubes are browned.  Cook, lowering the heat slightly if needed, for 2 to 4 mins, or until the chicken is no longer pink.  Transfer the chicken to a plate.  Set aside.

Reduce the heat to medium.  Add the remaining 1 teaspoon of oil to pan.  Add the onion, celery, and garlic.  Cook, stirring occasionally, for about 5 mins, or until the just starting to brown.  Stir in the flower until well combined.  Add the broth.  Cook, stirring constantly, for 4 to 5 mins, or until thickened.  Stir in the tomatoes, Worcestershire sauce, 1/2 t curry powder, cayenne, and the reserved chicken.  Simmer for 2 or 3 minutes for the flavors to blend.   Taste and add up to 1/2 t more curry powder, if desired.  Turn off the heat and stir in the cilantro.  Serve.

Nutrition per serving: 191 calories, 28 g protein, 6 g carbohydrates, 5 g fat (less than 1 g sat), 67 mg cholesterol, 1 g fiber, 308 mg sodium. 

Found in the Biggest Loser Cookbook.