Serve this Asian-style pork dish with jasmine rice and steamed snap peas.
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 gingerroot
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, gingerroot 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Protein 31 grams Fat 20 grams Sodium 354 milligrams Cholesterol 66 milligrams.
Recipe provided courtesy of National Pork Board.