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Recipe for Creole-Seasoned and Pan-Fried Pork Cutlets with Tomato and Red Bell Pepper Salsa
KALYN'S KITCHEN11Ingredients
20Minutes
50Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless chops (center cut pork loin, about 1/2 inch thick)
- 2 tsp. olive oil (amount of oil will depend on the pan)
- 2 tsp. Creole seasoning (I used Tony Chachere's Spice N' Herbs Seasoning. You can also make your own Creole Seasoning Blend.)
- 1 tsp. brown sugar
- 2 pinches 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 green onion (finely sliced, white and green parts)
- 1 cup cherry tomatoes (finely diced)
- 1/2 cup chopped fresh cilantro (finely, or parsley)
- 1/4 cup fresh lime juice
- salt (to taste, I used less than 1/2 tsp. fine sea salt)
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NutritionView More
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50Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories50Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium350mg15% |
| Potassium220mg6% |
| Protein<1g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber1g4% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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