Name: Grillades of Pork
Prep time: 15 min
Cook time: 4550 min
Total time: 4565 min
Yield: 5 servings
Ingredients: 1/4 cup all-purpose flour; 1/2 teaspoon Creole seasoning blend (available in the spice aisle); 1 pound pork cutlets, trimmed of fat; Cooking spray; 1 tablespoon plus 1 teaspoon canola oil; 1 large green bell pepper, sliced into thin strips; 2 teaspoons (or 2 cloves) minced garlic; 1 small onion, thinly sliced into rings; 3/4 cup finely chopped celery; 3/4 cup water; 3 1/3 cups hot cooked brown rice

Grillades of Pork

Looking for a filling meal to celebrate Mardi Gras? This spicy pork dish is sure to hit the spot. Flavored with Creole seasoning and complemented by brown rice, it's high in protein and perfect for capping off a busy day of fun!

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Ingredients

Preparation time:
15 minutesCooking time:
Approximately 45–50 minutes.

1/4 cup all-purpose flour
1/2 teaspoon Creole seasoning blend (available in the spice aisle)
1 pound pork cutlets, trimmed of fat
Cooking spray
1 tablespoon plus 1 teaspoon canola oil
1 large green bell pepper, sliced into thin strips
2 teaspoons (or 2 cloves) minced garlic
1 small onion, thinly sliced into rings
3/4 cup finely chopped celery
3/4 cup water
3 1/3 cups hot cooked brown rice

Directions

Yield:
5 servings

Serving size:
1/5 recipe

In a large zip-top bag, combine flour and Creole seasoning blend. Shake to mix well. Add pork cutlets one at a time to the bag and shake to coat well.

Coat a large, nonstick skillet with cooking spray. Add 1 tablespoon oil and heat over medium-high heat. Add pork cutlets and brown 2–3 minutes on each side (may need to do in batches depending on the size of the skillet). Remove cutlets to a plate. Add remaining 1 teaspoon oil to the skillet and heat. Decrease heat to medium and add pepper, garlic, onion, and celery; cook until onions are translucent, about 5 minutes. Stir in water and return cutlets to the skillet. Bring to a boil; reduce heat to medium-low, and cover. Simmer about 25–30 minutes, or until cutlets are tender. Stir occasionally. Serve each cutlet with 2/3 cup hot brown rice.

Calories: 324 calories, Carbohydrates: 39 g, Protein: 24 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 59 mg, Sodium: 128 mg, Fiber: 4 g

Exchanges per serving: 2 starch, 2 nonstarchy vegetable, 2 lean meat. Carbohydrate choices: 3.