Pork with Stuffing & Salsa
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | medium |
zucchini
quartered lengthwise, thinly sliced crosswise, (1 1/4 pound) |
|
| 1 | box |
cornbread stuffing mix
range-top, with seasoning packet, 6 ounces |
* |
| 1 | pound |
pork
cutlets, thinly sliced |
|
| ½ | cup |
green salsa
or red |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | medium |
zucchini
quartered lengthwise, thinly sliced crosswise, (1 1/4 pound) |
|
| 1 | box |
cornbread stuffing mix
range-top, with seasoning packet, 6 ounces |
* |
| 453.6 | g |
pork
cutlets, thinly sliced |
|
| 118 | ml |
green salsa
or red |
* |
Directions
Heat 1 teaspoon oil in a large nonstick skillet over Medium-High heat.
Add zucchini and stir-fry for 2 minutes or until crisp-tender.
Remove to a serving platter.
Pour 2 ⅔ cup water into skillet.
Bring to a boil, stir in contents of stuffing seasoniong packet, cover, reduce heat and simmer 3 minutes.
Stir in stuffing crumbs, remove from heat and let stand only 3 minutes.
Stir in zucchini, then arrange on serving platter.
Cover loosely with foil to keep warm.
Wipe skillet with a paper towel.
Add 1 teaspoon oil and heat over Medium-High heat. Add half the pork and sauté 30 seconds perside until lightly browned. Repeat with remaining oil and pork. Place cutlets on stuffing; spoon on salsa. Serves 4.
