Making a pan sauce with fruit juice is a quick and healthful way to dress up sautéed pork cutlets. The cornstarch gives the sauce a rich, smooth texture.
4 well-trimmed boneless pork loin chops (4 ounces each)
1/4 teaspoon pepper
1/2 teaspoon salt
2 teaspoons olive oil
1/2 cup pineapple juice
1/2 cup chicken broth
2 teaspoons cornstarch
1/4 cup dried cherries
1. Sprinkle the pork with the pepper and ¼ teaspoon of the salt. In a large nonstick skillet, heat the oil over medium heat. Add the pork to the pan and cook until golden brown, about 3 minutes per side. Transfer the pork to a plate.
2. In a small bowl or measuring cup, blend the pineapple juice, broth, and cornstarch. Add the remaining ¼ teaspoon salt and the pineapple juice mixture to the skillet and bring to a boil over medium heat, stirring to scrape up the browned bits from the bottom of the skillet.
3. Add the cherries and cook for 1 minute. Return the pork (and any juices that have collected on the plate) to the skillet and cook just until the pork is heated through, about 1 minute longer. Makes 4 servings
Good source of: niacin, riboflavin, selenium, thiamin, vitamin B12, vitamin B6
On the Menu
To take full advantage of the delicious sauce for these cutlets (and to get a better balance of fat to calories), serve the pork with rice. As a side dish, try a steamed green vegetable, such as broccoli rabe, Italian green beans, or spinach.
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.