Fried Natural Pork Cutlets with Cajun Grain Salad

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Ingredients:

3/4 cup spelt
3 tbsp. l. olive oil
1 small green bell pepper, cut into 2.5cm wide strips.
4 green onions, cut into 1 cm pieces, white parts separated from green parts
2 stalks celery, thinly sliced
60 g Canadian bacon, cut into 1 cm cubes.
2 cloves garlic, thinly sliced
1.5 teaspoons Cajun seasoning without salt
1 cup cherry tomatoes, halved
0.5 cup coarsely chopped parsley
4 natural pork cutlets on the bone, each approximately 2 cm thick and weighing 220 g.
Lemon wedges and hot sauce for serving (optional)

Combine the spelt in a medium saucepan with 1.5 cups water. Bring to a boil, reduce heat to medium, cover, and simmer until most of the water is absorbed and the grains are tender but still firm, about 30 minutes.
Remove from heat and let stand, covered, for 10 minutes. Let cool completely. The spelt can be prepared up to 1 day ahead and stored in the refrigerator.
In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the bell pepper, green onion, celery, and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes.
Add the garlic and 1/2 teaspoon Cajun seasoning and cook, stirring, for 1 minute. Add the spelt, tomatoes, green onions, parsley, and salt to taste. Cook, stirring, until the spelt and tomatoes are heated through, about 2 minutes. Remove from heat, transfer to a medium bowl, and cover to keep warm. Wipe out the skillet.
Sprinkle the pork cutlets with the remaining 1 teaspoon. Cajun seasoning and 1 teaspoon salt. In an empty skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Place the pork chops tightly in the skillet. Cook until browned on both sides and a thermometer inserted into the center registers 140°F (60°C), about 4 minutes per side.
Divide the pork cutlets among four plates. Serve with the warm grain salad, lemon wedges, and hot sauce for drizzling.

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