Creole-Seasoned Pan-Fried Pork with Tomato-Pepper Salsa

Ingredients

• 4 center cut pork loin boneless chops
• 1-2 tsp. olive oil
• 2 tsp. Creole Seasoning
• 1 tsp. brown sugar
• 1-2 pinches of salt
• 1 red bell pepper, finely chopped
• 1/2 cup finely sliced green onion, white and green parts
• 1 cup finely diced cherry tomatoes
• 1/2 cup finely chopped fresh cilantro, or parsley
• 1/4 cup fresh lime juice
• Salt to taste

Directions

1. Chop the red bell pepper, tomatoes, and cilantro, then thinly slice the green onions. Put them in a plastic or glass bowl, add the lime juice and salt, and stir everything together well. Set the salsa aside so the flavors can mingle while you get the pork ready and cook it.
2. In a small dish, mix together Tony Chachere's Creole Seasoning, or another Creole Seasoning you like, with the brown sugar, or sweetener, and salt. If your Creole Seasoning already has salt in it, leave the extra salt out. Stir until the mixture is evenly combined.
3. Cut away the fatty edges from the pork chops and throw them out. Coat both sides of the pork with the Creole seasoning mixture, then pound the chops into 1/4 inch thick cutlets with a meat mallet or the side of a heavy pan. Try to make the pieces evenly thick so they finish cooking at the same time.
4. Warm the olive oil in a heavy frying pan over medium-high heat until the pan is hot and the oil looks glossy, about 1 minute. A pan that is not non-stick is a good choice here.
5. Once the oil and pan are hot, place the pork cutlets in the pan and lower the heat to medium. Cook the pork for 3 minutes on the first side, until it has a little color. Flip the cutlets and cook for 2-3 minutes on the other side, stopping when the pork is just cooked through and barely firm. Don’t let it go too long. The second side may take about 2 1/2 minutes.
6. Serve the pork hot, with plenty of salsa spooned over each cutlet.