|Boneless pork loin chops||16 Ounce (1 1/4-inch thick)|
|Olive oil||2 Teaspoon|
|Salted cashew nuts||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Grated fresh ginger root||1⁄2 Teaspoon|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
|Snipped parsley||1 Tablespoon|
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.
Calories 457 Calories from Fat 252
% Daily Value*
Total Fat 29 g45.3%
Saturated Fat 6.3 g31.5%
Trans Fat 0.1 g
Cholesterol 76 mg25.3%
Sodium 162.2 mg6.8%
Total Carbohydrates 15 g5.1%
Dietary Fiber 1.7 g7%
Sugars 3.4 g
Protein 33 g65.5%
Vitamin A 6.4% Vitamin C 9%
Calcium 4.7% Iron 13.5%
*Based on a 2000 Calorie diet