Cashew Pork

This is a delicious new Thai favorite.  It combines well with Lemon Rice with seasonal Vegetables

Servings: 4

4 4 ounce 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, cook chops 6 minutes. Turn over and cook 7-9 minutes
more or until desired doneness (slightly pink in center).
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 serving.

Per Serving:

320 Calories
21g Fat
26g Protein
7g Carbohydrate
2g Dietary Fiber
67mg Cholesterol
184mg Sodium

Lemon Rice with Seasonal Vegetables makes a great side dish.

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