Pork Cutlets with Garden Vegetables
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