The tartness of lime juice balanced against the sweetness of brown sugar and the savory richness of peanut butter make a delicious sauce for broiled pork cutlets.

Ingredients

1/4 cup lime juice

3 tablespoons brown sugar

1/2 teaspoon coriander

1/4 teaspoon salt

2 tablespoons reduced-fat creamy peanut butter

1 tablespoon reduced-sodium soy sauce

1/2 teaspoon minced garlic

1/2 teaspoon minced ginger

4 well-trimmed boneless loin pork chops (4 ounces each)

Directions

1. In a small bowl, stir together 2 tablespoons of the lime juice, 2 tablespoons of the brown sugar, the coriander, and salt. Set the lime-brown sugar mixture aside to use as a baste for the pork.

2. In a food processor, combine the remaining 2 tablespoons lime juice, remaining 1 tablespoon brown sugar, the peanut butter, soy sauce, garlic, and ginger, and puree until smooth. Set the peanut-lime mixture aside to serve as a dipping sauce.

3. Preheat the broiler. Place the pork on a broiler pan and brush both sides with the reserved lime-brown sugar baste. Broil 4 to 6 inches from the heat for 5 minutes, or until the pork is browned and cooked through but still juicy. Serve the pork with the peanut-lime sauce on the side for dipping. Makes 4 servings

Nutrition Facts

per serving
calories 227
total fat 6.9g
saturated fat 1.9g
cholesterol 67mg
dietary fiber 1g
carbohydrate 15g
protein 26g
sodium 375mg

Good source of: niacin, riboflavin, selenium, thiamin

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at Healthcommunities.com

Published: 01 Nov 2011

Last Modified: 07 Apr 2015