Creole-Seasoned Pan-Fried Pork with Tomato-Pepper Salsa
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Category
Main Dish
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Cusine
Mexican
What do you need?
How to make?
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
1/4 cup fresh lime juice
salt to taste
Directions
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 Tony Chachere’s Creole Seasoning, , brown sugar , and 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. 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. Serve hot, with a generous amount of salsa spooned over each piece of pork.