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.
