Pork Cutlets with Garden Vegetables
Serves: 6
Calorie: 342, Proteins: 37 g, Total Fat: 14 g, Fiber: 3.50 g, Sugar 10 g.
Preparation
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.