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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Lime, cilantro and a little bit of heat create a unique Asian salad thatâs out of this world. âI love to try new recipes, like this one, for my husband and me,â writes Sharon Delaney-Chronis from South Milwaukee, Wisconsin. Ingredients:
2-1/2 cups shredded cabbage |
1/3 cup minced fresh cilantro |
2 tablespoons minced fresh mint |
2 boneless pork loin chops (1/2 inch thick and 4 ounces each) |
1/4 cup thinly sliced onion |
1 tablespoon canola oil |
1/4 cup lightly salted cashews |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon cayenne pepper |
2 tablespoons plus 2 teaspoons lime juice |
1-1/2 teaspoons sugar |
Directions:
1. In a small bowl, combine the cabbage, cilantro and mint; set aside.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°. Slice pork and keep warm.
3. In a small skillet, saute onion in oil until tender. Add the cashews, salt, cayenne and pork; heat through. Stir in lime juice and sugar until blended. Remove from the heat.
4. Divide cabbage mixture between two serving plates. Top with pork mixture. Yield: 2 servings.
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