If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Cashew Pork
- add review
- #7350
Pork chops are pan seared and served with a delicious cashew sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
4 (4 ounce size) boneless pork loin chops, 1 1/4-inch thick
2 teaspoons olive oil
3/4 cup salted cashew nuts
1 clove garlic, minced
crushed red pepper flakes to taste
1/2 teaspoon grated fresh ginger root
2/3 cup chicken broth
1 tablespoon snipped parsley
directions
Oil skillet with half of the olive oil. Over medium heat, cook chops 6 minutes. Turn over and cook 7-9 minutes more or until desired doneness (slightly pink in center). Remove meat from skillet; keep warm.
Meanwhile, using food processor or blender, process or blend 1/2 cup of the cashews until finely ground; set aside.
Add remaining olive oil to hot skillet. Add the garlic, ginger root and red pepper. Cook and stir about 15 seconds. Stir in ground cashews. Slowly add chicken broth, stirring until well blended. Stir in parsley.
Serve sauce with pork. Sprinkle remaining cashews on each serving.
added by
nutrition data
306 calories, 19 grams fat, 9 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more pork chop recipes
reviews & comments
September 24, 2012
I love this recipe. I found it early in my attempts to complete a "Whole30 challenge," which calls for the omission of grains/legumes/dairy/sweeteners, and which urges a proper balance of micronutrients (fats, proteins, simple & complex carbohydrates). It can actually be quite challenging to get enough good fat in place of empty carb calories, so the nuts in this recipe were just the ticket. I used unsalted cashew nuts, as the salt in my chicken broth was sufficient for me. The first time I made this, I used the full amount of fresh garlic (yum, yum, yum). I have discovered a garlic intolerance, however, so now I use garlic powder in small amounts, and this is still very tasty. Oh, and in contrast to the prior reviewer, I actually used less broth than called for, which made the sauce more paste-like. This is something each cook can decide for him-/herself. I think I have made this 4 times in the last 8 weeks, and it will definitely remain in high rotation in our home. Thanks again for this recipe!
August 25, 2005
This was a new and delicious way to prepare pork chops! The combination of cashews, garlic and ginger was very tasty. The red pepper adds just the right amount of heat (to your discretion). I debated salting the pork chops before browning them; I VERY lightly salted them (and added cracked pepper) and I am glad because the salted cashews add enough salt to the end result. I did use a little more chicken broth than called for to deglaze my pan, which made for a rich sauce. I used bone-in pork chops and returned them to the pan, coating with the sauce, then simmered, covered, for about 15 minutes. Was perfect with white rice and steamed broccoli. I'll be making this again! In fact, I think I'll try this method with chicken. Tip: When buying the cashews, buy the cashew pieces or halves, which are cheaper than the whole cashews, since you'll be chopping them up anyway.