Penn Herb Wellness Guide
Pork Cutlets with Garden Vegetables
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.
Recipe courtesy of the National Pork Board
Nutrition Facts
Calories 250
Calories from Fat 77 (31%)
(14%)Total Fat 9g
(9%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
(25%)Cholesterol 74mg
(13%)Sodium 315mg
(27%)Potassium 949mg
Total Carbohydrate 17g
(14%)Dietary Fiber 3g
Sugars 10g
Sugar Alcohols 0g
(54%)Protein 27g
* 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.
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The information presented here is for informational purposes only and was created by a team of USregistered 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 December 2024.