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Hi...
Here is another great dinner idea. It was great!! ....and so quick and easy to make.
Enjoy!
hugs,
peg
"Lime, cilantro and a little bit of heat create a unique Asian salad that's out of this world", says Sharon Delaney-Chronis form South Milwaukee, Wisconsin.
Thai Pork Salad for 2
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
In a small bowl, combine the cabbage, cilantro and mint; set aside. Coat grill
rack with cooking spray before starting the grill. Grill pork, covered, over
medium heat for 4-5 minutes on each side or until a meat thermometer reads
160°. Slice pork and keep warm. 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. Divide cabbage mixture
between two serving plates. Top with pork mixture.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, Spring 2009, submitted by Sharon Delaney-Chronis from south Milwaukee, Wisconsin.
http://www.tasteofhome.com/Recipes/Thai-Pork-Salad
Here is another great dinner idea. It was great!! ....and so quick and easy to make.
Enjoy!
hugs,
peg
"Lime, cilantro and a little bit of heat create a unique Asian salad that's out of this world", says Sharon Delaney-Chronis form South Milwaukee, Wisconsin.
Thai Pork Salad for 2
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
In a small bowl, combine the cabbage, cilantro and mint; set aside. Coat grill
rack with cooking spray before starting the grill. Grill pork, covered, over
medium heat for 4-5 minutes on each side or until a meat thermometer reads
160°. Slice pork and keep warm. 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. Divide cabbage mixture
between two serving plates. Top with pork mixture.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, Spring 2009, submitted by Sharon Delaney-Chronis from south Milwaukee, Wisconsin.
http://www.tasteofhome.com/Recipes/Thai-Pork-Salad