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Pork Cutlets with Onion Applesauce and Couscous Jambalaya

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsC, P
    MineralsCopper, Silicon, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 2/3 cups Onion Applesauce

    2. 5 cups Couscous Jamabalaya

    3. 8 boneless pork cutlets (about 1/2 inch think)

    4. 2 tablespoons plus 2 teaspoons Emeril's Creole Seasoning

    Instructions Jump to Ingredients ↑

    1. Prepare the Onion Applesauce, and set aside. Prepare the Couscous Jambalaya, and keep warm.

    2. Sprinkle each of the cutlets with Creole Seasoning, using 1/2 teaspoon per side.

    3. Warm a large heavy dry skillet over high heat until very hot. Sear the cutlets for 3 minutes on each side. Remove from the heat.

    4. To serve, spread 1 1/4 cups of the Couscous Jambalaya on each of 4 plates. Arrange 2 pork cutlets on each bed of couscous and spoon a generous 1/3 cup of the Onion Applesauce over the pork.

    5. Yield : 4 main-course servings

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