This is a delicious new Thai favorite. It combines well with Lemon Rice with seasonal Vegetables
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.
2g Dietary Fiber
Lemon Rice with Seasonal Vegetables makes a great side dish.