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Nutritional Information
Calories: 322
Fat: 11g
Protein: 25.5g
Carbohydrates: 32.6g
Fiber: 4.7g
Cholesterol: 68mg.
Sodium: 327mg.
Calcium: 60mg.
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Pan-Seared Pork Cutlets With Nectarine Salsa
Ingredients
2 teaspoons chili powder (spice rack end of aisle # 8)
1 teaspoon ground coriander (spice rack end of aisle # 8)
1/2 teaspoon ground cumin (spice rack end of aisle # 8)
1/2 teaspoon paprika (spice rack end of aisle # 8)
1/4 teaspoon salt (spice rack end of aisle # 8)
1/4 teaspoon freshly ground black pepper (spice rack end of aisle # 8)
8 (2-ounce) pork loin cutlets (servicemeat department)
1 teaspoon olive oil (aisle # 8)
Cooking spray of your choice (aisle # 8)
1/2 cup bottled MILD Pinder's salsa (aisle # 8)
1/4 cup Trappist apricot preserves (aisle # 1)
4 cups sliced peeled nectarines (produce department)
1/4 cup chopped fresh cilantro (produce department)
2 tablespoons chopped fresh oregano (produce department)
Directions
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1. Combine first 6 ingredients; rub mixture over both sides of pork. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
2. Add pork, and sauté 2 minutes on each side or until done. Remove from pan; keep warm.
3. Add salsa and preserves to skillet, and bring to a boil. Cook 1 minute. Stir in the nectarine slices, cilantro, and oregano, and cook mixture 1 minute or until thoroughly heated. Serve salsa with pork.
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Servings
Yield: 4 servings (serving size: 2 cutlets and 1 cup salsa).
Time To Cook
Preparation Time: Under 25 minutes
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