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Serve 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

1. 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.
2. Meanwhile, using food processor or blender, process or blend 1/2 cup of the cashews until finely ground; set aside.
3. 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.