Fried Natural Pork Cutlets with Cajun Grain Salad

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Firm spelt grains (a type of wheat) pair beautifully with fried Canadian bacon (ham), bell peppers, tomatoes, and herbs in this warm, Cajun-inspired salad. It makes a great side dish for all-natural pork loin cutlets. Try this salad with grilled chicken or fish, too.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup spelt
3 tbsp. l. olive oil
1 small green bell pepper, cut into 2.5cm wide strips.
4 green onions, cut into 1 cm pieces, white parts separated from green parts
2 stalks celery, thinly sliced
60 g Canadian bacon, cut into 1 cm cubes.
2 cloves garlic, thinly sliced
1.5 teaspoons Cajun seasoning without salt
1 cup cherry tomatoes, halved
0.5 cup coarsely chopped parsley
4 natural pork cutlets on the bone, each approximately 2 cm thick and weighing 220 g.
Lemon wedges and hot sauce for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, pork loin, sweet pepper, cherry tomatoes, celery, Cajun seasoning, parsley, bacon, spelt groats

Cooking the dish according to the recipe:

Combine the spelt in a medium saucepan with 1.5 cups water. Bring to a boil, reduce heat to medium, cover, and simmer until most of the water is absorbed and the grains are tender but still firm, about 30 minutes.
Remove from heat and let stand, covered, for 10 minutes. Let cool completely. The spelt can be prepared up to 1 day ahead and stored in the refrigerator.

In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the bell pepper, green onion, celery, and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes.
Add the garlic and 1/2 teaspoon Cajun seasoning and cook, stirring, for 1 minute. Add the spelt, tomatoes, green onions, parsley, and salt to taste. Cook, stirring, until the spelt and tomatoes are heated through, about 2 minutes. Remove from heat, transfer to a medium bowl, and cover to keep warm. Wipe out the skillet.
Sprinkle the pork cutlets with the remaining 1 teaspoon. Cajun seasoning and 1 teaspoon salt. In an empty skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Place the pork chops tightly in the skillet. Cook until browned on both sides and a thermometer inserted into the center registers 140°F (60°C), about 4 minutes per side.
Divide the pork cutlets among four plates. Serve with the warm grain salad and lemon wedges and hot sauce for drizzling.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Main courses / Cereals, legumes / Meat / Food Network - recipes / American cuisine / Cajun cuisine

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