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Serve this Asian-style pork dish with seasoned
couscous and steamed snap peas.
Cashew Pork
- 4 boneless loin chops, 1 1/4-inch thick
2 teaspoons olive oil
3/4 cup salted cashew nuts
1 garlic clove, minced
1/2 teaspoon grated fresh ginger root
2/3 cup chicken broth
1 tablespoon snipped parsley
- Oil skillet with 1 teaspoon of the olive
oil. Over medium heat, brown chops 6 minutes. Turn over and cook
7 to 9 minutes more or until desired doneness. Remove meat from
skillet; keep warm.
- Meanwhile, using food processor or blender,
process or blend 1/2 cup of the cashews until finely ground;
set aside.
- Add remaining olive oil to hot skillet.
Add the garlic, ginger root and red pepper. Cook and stir about
15 seconds. Stir in ground cashews. Slowly add chicken broth,
stirring until well blended. Stir in parsley. Serve sauce with
pork. Sprinkle remaining cashews on each servings.
Serves 4.
Nutrition Facts: Protein 31 grams Fat 20
grams Sodium 354 milligrams Cholesterol 66 milligrams
Recipe provided courtesy of Pork: The Other
White Meat.
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