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Kalyn's Kitchen

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

Creole-Seasoned Pan-Fried Pork with Tomato-Pepper Salsa is a delicious low-carb, low-glycemic, and gluten-free dinner with New Orleans flavors. And this tasty meal is also dairy-free and South Beach Diet friendly. Use Pork Recipes to find more recipes like this one.

Click here to PIN Creole Seasoned Pan-Fried Pork!

Creole-Seasoned Pan-Fried Pork with Tomato-Pepper Salsa found on KalynsKitchen.com

There are lots of you out there counting down to the Superbowl, and I might impress the Saints fans by saying I planned this Creole-Seasoned Pan-Fried Pork with Tomato-Pepper Salsain honor of the big game, but that would be a lie. This recipe actually came about because I had pork loin chops and red bell peppers hanging out in the fridge and a few wayward cherry tomatoes on the counter.

Rubbing the chops with a Creole-seasoned mix before I pounded them into cutlets was just an experiment that worked, and luckily I had the sense to take some photos while I made this, because it turned out to be a keeper.

Even though I didn’t plan this recipe to honor the New Orleans Saints, I am excited they’re in the Superbowl, or at least as excited as someone can be who doesn’t care a bit about football. I’ve been lucky enough to visit to New Orleans many times, and it’s definitely one of the most interesting food cities in the U.S.

If you haven’t tried dishes like Shrimp Etouffee, Muffuletta Sandwiches, Andouille Sausages, Beignets, or Red Beans and Rice, I recommend jumping on a plane and going to New Orleans immediately. Then make these pork cutlets as soon as you get back.

Creole-Seasoned Pan-Fried Pork with Tomato-Pepper Salsa found on KalynsKitchen.com

Thin pork cutlets only need a few minutes to cook, so I made the salsa first to let the flavors blend for a few minutes. Start by finely chopping red bell pepper and thinly slicing green onions. I also used a generous amount of diced cherry tomatoes and about 1/2 cup finely chopped cilantro. Stir those ingredients together with some freshly-squeezed lime juice and couple of pinches of salt and let it sit while you prep and cook the pork chops.

I seasoned the pork with Tony Chachere’s Creole Seasoning, a product I’ve been using ever since a teacher from Louisiana told me about it. You can use any brand of Creole seasoning that you like, or make your own Creole Seasoning Blend. The Tony Chachere’s Seasoning does have salt, so be sure not to add any extra if you’re using that. I combined 2 tsp. Tony Chachere’s Seasoning and 1 tsp. brown sugar make a rub for the pork. (Add a little salt if you’re using a Creole seasoning without salt.) Even if you usually avoid sugar, the small amount of brown sugar here will make a big difference in the flavor, but use sweetener if you prefer.

I used center cut pork loin boneless chops to make this. I trimmed the big pieces of fat, but if you’re eating low-carb high-fat go ahead and leave the fat on. Rub the pork on both sides with the Creole Seasoning / brown sugar mixture. Then use a meat mallet or the hard edge of a heavy pan to pound the pork chops into cutlets about 1/4 inch thick. It’s important to get them all the same thickness so they cook evenly.

Heat 1-2 tsp. olive oil over medium high heat, until the oil is hot and shimmering. Thin pork cutlets cook quickly, so it’s important to get the pan hot before you add them so they have time to brown. I cooked these 3 minutes on the first side, then turned them and cooked just over 2 minutes more. Cooking time will depend partly on how thick your pan is, and for this type of pan-frying I prefer a heavy non-stick pan.

Creole-Seasoned Pan-Fried Pork with Tomato-Pepper Salsa found on KalynsKitchen.com

Serve pork cutlets immediately, with a generous amount of the salsa mixture spooned over the pork. Roasted Cauliflower Salad would be a nice side dish for a low-carb meal.

More Tasty Ideas for Pork Chops:

Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano from Kalyn’s Kitchen
Mom’s Perfect Pork Chopsfrom Simply Recipes
Milk-Braised Pork Chops from Kalyn’s Kitchen
Rosemary Pork Chopsfrom bell’ alimento
Grilled Pork Chops with Lemon, Garlic, and Sage from Kalyn’s Kitchen

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

Creole-Seasoned Pan-Fried Pork with Tomato-Pepper Salsa is a delicious low-carb dinner with New Orleans flavors.

Ingredients:

  • 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 Ingredients:

  • 2 tsp. Creole Seasoning
  • 1 tsp. brown sugar (or use sweetener if you prefer)
  • 1-2 pinches of salt (do not add salt if the Creole Seasoning you use contains salt)

Salsa Ingredients:

  • 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
  • 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)

Directions:

  1. 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.
  2. In a small dish, combine Tony Chachere’s Creole Seasoning, (or other Creole Seasoning of your choice), brown sugar (or sweetener), and salt. (Don’t add salt if the Creole Seasoning you’re using already contains salt). Stir to combine.
  3. 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.
  4. 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.)
  5. 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.)
  6. Serve hot, with a generous amount of salsa spooned over each piece of pork.

Notes:

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you choose pork chops with less than 10% fat (or trim fat) this is a good main dish for any phase of the South Beach Diet, and it’s also suitable for most any low-carb eating plans, which might prefer leaving the fat on the pork chops! Yes, I used brown sugar, but I think 1 tsp. of brown sugar to season four pork chops is a pretty minimal amount, and some of the rub was still left in the bowl. Use another sweetener if you prefer of course.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Creole-Seasoned Pan-Fried Pork with Tomato-Pepper Salsa found on KalynsKitchen.com

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20 comments on “Creole-Seasoned Pan-Fried Pork with Tomato-Pepper Salsa”

  1. Pingback: 101 One Pan Meals ⋆ Recipe This

  2. I'm always look for creative pork dishes. This really looks delicious. Pinned.

  3. Yum…that salsa is delicious!!!! I only had some 1/2 inch bone in pork chops on hand so I couldn't pound them so I just cooked them longer. Great flavor in the seasoning and the salsa is perfect on this!! My daughter ate hers all up and wanted more which is very unlike her unless she REALLY likes something!

    (Michelle, I tried to publish this from my iPhone and accidentally hit delete instead of publish, so I just had to copy the comment to post it. Sorry!)

  4. Fantastic AGAIN! I've found so many wonderful recipes on your site, thank you for sharing!

  5. What a colourful way to brighten up some pork cutlets!

  6. Kalyn, this is a great recipe and so easy to prepare. The colors here are gorgeous……who wouldn't want to eat it?? Cheers!

  7. CJ, I agree, it could go with a lot of things!

    Thanks to the person from Tony Chachere's for clarifying about the Spices N' Herbs Seasoning. Love your products.

    Cherri, thanks so much. So happy you liked it.

  8. I felt like a food critic when I tasted the finished product of this beautiful recipe. The first bite was sweet and the sweetness of the pork came through. I thought, "Oh no, too sweet." Then the spices kicked in just like on television. Outstanding dish.

    The tomato and garbanzo salad was just the right side dish.

  9. Wonderful recipe! And to answer your question about the seasoning. The Spice 'N Herb is like the Original Seasoning with a blend of herbs, so the same heat with a little extra flavor. Feel free to check out all of our other seasonings (you might find a new favorite!) http://shop.tonychachere.com/seasonings-c-8030.html

  10. Those chops look delicious.

    And I could eat that salsa on everything! Everything!

  11. Thank you for the nice feedback everyone. I'm glad people are liking the sound of this.

  12. This pork dish looks amazing! I'm not the most inspired cook – but I read and try your recipes regularly. You are definitely inspiring! I especially like how you pair up your dishes with side dishes. That helps immensely. Thanks so much. I'm still waiting for your book!! Kim L.

  13. What a beautiful recipe! Don't you love when experiments turn out even better than expected? I think Saints fans (and many others) will appreciate this recipe.

  14. These look so wonderful! I just made the Soy and Garlic pork chop recipe from the SBD cookbook, which was good. Your recipe looks outstanding though – I'm definitely going to try it with the next batch of pork chops.

  15. EEEEGADSS! I had a frozen pork loin, and this looked wonderful. Partially defrosted the loin, sliced the cutlets, let them defrost, made the rub (from Kalyn's link), FORGOT to put the brown sugar in (but some haven't been cooked yet so will rub a little on before cooking), sauteed up those babies for the child going to work and it was absolutely wonderful! he gave me a taste. Fresh, tender (the pounding was great and I have my mother's mallet), flavor…..eye candy…so happy to see this recipe today!

    It was easy and fast to prep. the only "time" thing was the cutting up of the tomatoes. If someone had been helping, it would have been super speedy (all were doing chores).

    Great recipe!!! keep it up….I always cook your items for the family….the hubby AND the teenagers!

    Christine

  16. Wow, this looks amazing. The colors are so vibrant–kudos to both your cooking and photographing skills!

  17. I think this looks delicious and I've even got some of that seasoning! Thanks for the recipe.

  18. Amazing photos Kalyn!!

    And a wonderful dish 🙂

  19. This is a beautiful dish Kalyn! Such fresh flavors and vivid colors. I think you should just tell people you were hit with divine inspiration to create this when you found out the Saints were in the superbowl. i'll keep your secret :p

  20. Kalyn, this looks fantastic! I live in southern Louisiana and use Tony's on everything (especially eggs or popcorn). The one in the picture is the original kind but they also have an extra spicy (which I like because it seems like more spice and less salt) and then they also have a salt free. There probably are a couple more varieties but I don't remember off hand. Oh, and they have a website, I've linked to it in a couple of my recipes 🙂 Thanks for the awesome recipe, I'll be trying it for sure!

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