Recipe for Creole-Seasoned and Pan-Fried Pork Cutlets with Tomato and Red Bell Pepper Salsa

Creole-Seasoned and Pan-Fried Pork Cutlets with Tomato and Red Bell Pepper Salsa
There are lots of you out there counting down to the Superbowl, and I might impress the Saints fans by saying I planned these Creole-seasoned pork cutlets in 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.

Click to continue reading