Versailles IGA Recipes
https://versailles.iga.com/Recipes/Detail/4451/Cashew_Pork
Cashew Pork
Yield: 4 servings
Preparation Time: Cooking Time: 20 minutes
Ingredients
| 4 | (4 oz.) boneless loin chops, 1-1/4 inches thick | ||
|
|
|||
| 2 | teaspoons | olive oil | |
|
|
|||
| 3/4 | cup | salted cashew nuts | |
|
|
|||
| 1 | clove | garlic, minced | |
|
|
|||
| 1/2 | teaspoon | grated fresh ginger root | |
|
|
|||
| 2/3 | cup | chicken broth | |
|
|
|||
| 1 | tablespoon | snipped parsley | |
|
|
|||
Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 338 | |
| Calories From Fat: | 180 | |
| Total Fat: | 20g | |
| Cholesterol: | 66mg | |
| Sodium: | 354mg | |
| Protein: | 31g |
per Three-Ounce serving:
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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.
Recipe provided by Indiana Pork Producers Association
Please note that some ingredients and brands may not be available in every store.
Versailles IGA Recipes
https://versailles.iga.com/Recipes/Detail/4451/Cashew_Pork
Be the first to comment on this recipe!
Add a Comment Login