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.
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.
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.
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.
- 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)
- 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)
- 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, (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.
- 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.
Recipe created by Kalyn.
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.
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