Pan-Seared Pork Cutlets with Nectarine Salsa

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4 servings (serving size: 2 cutlets and 1 cup salsa)


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2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (2-ounce) pork loin cutlets
1 teaspoon olive oil
Cooking spray
1/2 cup bottled salsa
1/4 cup apricot preserves
4 cups sliced peeled nectarines
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh oregano


Combine first 6 ingredients; rub mixture over both sides of pork. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and sauté 2 minutes on each side or until done. Remove from pan; keep warm.

Add salsa and preserves to skillet, and bring to a boil. Cook 1 minute. Stir in the nectarine slices, cilantro, and oregano, and cook mixture 1 minute or until thoroughly heated. Serve salsa with pork.

Created date

July 1998

Nutritional Information

Calories 322
Caloriesfromfat 31 %
Fat 11 g
Satfat 1.6 g
Monofat 4.1 g
Polyfat 1.1 g
Protein 25.5 g
Carbohydrate 32.6 g
Fiber 4.7 g
Cholesterol 68 mg
Iron 2.7 mg
Sodium 327 mg
Calcium 60 mg