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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