Pork with Stuffing & Salsa

This one-skillet pork dinner layers crisp-tender zucchini into cornbread stuffing, tops it with quick-seared cutlets, and finishes the whole thing with a spoonful of salsa. It’s a smart weeknight meal that gets real flavor out of pantry staples.

The zucchini gets stir-fried first and set aside so it keeps its bite. Then the stuffing cooks in the same skillet, absorbing all the flavor left behind. Folding the zucchini back in adds freshness and moisture to what would otherwise be a dry, starchy side.

Searing the pork cutlets in two batches is key. Crowding them in the pan steams the meat instead of browning it. Thirty seconds per side is all thin cutlets need, just enough to get color without drying them out.

Kitchen Tips

• Use green or red salsa depending on what you’re after. Green (tomatillo-based) adds a tangy, bright finish. Red salsa brings more warmth and sweetness.
• Thin cutlets cook fast. Have your platter ready before you start searing. Over even 30 extra seconds and they’ll toughen up.
• Let the stuffing rest the full 3 minutes after removing from heat. It needs that time to absorb the liquid and fluff up properly.

Variations

• Chicken swap: Thinly pounded chicken breast works identically here if you’re not in a pork mood.
• Spice it up: Add diced jalapeño to the zucchini stir-fry and use a hot salsa for more heat.