Pork Cutlets with Garden Vegetables

Make it a Meal

Add these dishes to make a full meal:

Pasta with Olives and Feta

Braised Greens with Lots of Garlic

Fresh Fruit and Custard Tart

Wine Pairings

Recipe courtesy of the National Pork Board

Preparation facts

Yield: 6 servings

Ingredients

1- 1/2 lbs pork cutlets

2 tsp vegetable oil

2 1/2 cups peeled, chopped fresh tomatoes

1 can (8 oz.) tomato sauce

1/2 cup chopped onion

1/4 cup chopped fresh chiles OR 4-oz. can diced green chiles

1 clove garlic, minced

2 Tbs fresh lime juice

1/2 tsp salt

1/4 tsp ground cumin

1 cup julienne-cut carrots

1 cup julienne-cut zucchini

1/4 cup raisins

1/4 cup slivered almonds

Directions

Heat oil in nonstick frypan. Brown pork cutlets over medium-high heat. Stir in tomatoes, tomato sauce, onion, chile, garlic, lime juice, salt and cumin. Cover; simmer 20 minutes. Stir in carrots, zucchini and raisins. Cover; simmer 10 minutes longer or until vegetables are tender. Stir in almonds.

Nutrition facts

Serving Size 1 serving

Calories 342

Calories from Fat 128 (38%)

% Daily Value*

22%Total Fat 14g

19%Saturated Fat 3.7g

Polyunsaturated Fat 2.2g

Monounsaturated Fat 6.7g

36%Cholesterol 107mg

22%Sodium 525mg

30%Potassium 1038mg

6%Total Carbohydrate 17g

14%Dietary Fiber 3.5g

Sugars 10g

Sugar Alcohols 0g

74%Protein 37g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath