Pork Cutlet Supreme

Pork Cutlet Supreme

1 tsp Paprika
½ tsp Onion Powder
½ tsp Cayenne Pepper
½ tsp Oregano
1 Tbsp Tony Chachere’s Creole Seasoning
1 Tbsp Parsley
1 tsp Thyme
2 Tbsp Olive Oil
6-8 Pork Cutlets (Pork loin sliced in 3/8” slices)
¼ Cup Veg oil
2 Pkgs Saffron Rice (5 oz pkgs)
1 Can Cream of Mushroom
¼ Cup Chopped Celery
2 Tbsp Olive Oil
1 Tbsp Butter (Not Margarine)
1 Can Rotel Tomatoes
1 Cup cubed Velveeta Cheese (Optional)
½ Med Onion chopped


Directions:
Mix first 8 ingredients and use as a rub on Pork cutlets coating well. Heat Oils and Butter in a med size skillet. Pan fry pork cutlets until lightly brown on both sides. Set aside. Add onion and celery to oil and sauté until tender, then drain.
In 13 x 9 baking pan, add Rice, Soup, Rotel, Celery and Onion mixture, and Velveeta (that has been melted in Microwave on low heat with 1 cup of water just until cheese is melted), and 2 cups of water. Mix this well and then lay Pork cutlets on top slightly submerged in liquid. Cover with foil and bake in pre-heated oven @ 325° for about 50-55 minutes or until Rice is fluffy and tender. Makes about 6-8 Servings.