Still have questions?
Talk to one of Vitacost's friendly customer service representatives using Chat Live:
Related recipes: Carrots, Chile Peppers, Low-Carb, Main Dishes, National Pork Board, Nuts and Seeds, Pork, Pork Cutlets, Summer, Summer Squash, Tomatoes
Add these dishes to make a full meal:
Yield: 6 servings
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
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of Healthnotes.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
