My husband and I love to try different recipes, like this one. Lime, cilantro and a little bit of heat create a unique Asian salad that’s out of this world.
—SHARON DELANEY-CHRONIS SOUTH MILWAUKEE, WI
PREP: 25 MIN. • GRILL: 10 MIN. • MAKES: 2 SERVINGS
2 1/2 cups shredded cabbage
1/3 cup minced fresh cilantro
2 tablespoons minced fresh mint
2 boneless pork loin chops (1/2-inch thick and 4 ounces each)
1/4 cup thinly sliced onion
1 tablespoon canola oil
1/4 cup lightly salted cashews
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons plus 2 teaspoons lime juice
1 1/2 teaspoons sugar
1. In a small bowl, combine the cabbage, cilantro and mint; set aside.
2. Moisten a paper towel with cooking oil; using long-handled tongs, rub the grill rack lightly to coat. Grill pork, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160°. Slice pork and keep warm.
3. In a small skillet, saute onion in oil until tender. Add the cashews, salt, cayenne and pork; heat through. Stir in lime juice and sugar until blended. Remove from the heat.
4. Divide cabbage mixture between two serving plates. Top with the pork mixture.