PINEAPPLE PORK AND CASHEWS

By stepjo7269

Southern Living Cooking School Cookbook p. 34.

Ingredients

• Directions:
• 1 (20 ounce) can Dole pineapple tidbits in juice, undrained
• 1 pound (1 inch thick) boneless pork chops, cut into 1 inch cubes
• 3 tablespoons Pillsbury’s best all-purpose flour
• 2 tablespoons olive oil
• ½ cup Campbell’s condensed chicken broth, undiluted
• 1/4 cup white wine vinegar
• 2 tablespoons light brown sugar
• 1 teaspoon curry powder
• 3/4 cup dry roasted cashews
• ½ cup minced fresh parsley
• Hot cooked rice
• ●Drain pineapple, reserving pineapple and juice separately.
• ●Dredge pork in flour; saute pork in hot oil in a large skilled until browned, stirring constantly.
• ●Add reserved pineapple juice and next 4 ingredients to pork; bring mixture to a boil, stirring frequently.
• ●Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.
• ●Stir in reserved pineapple, cashews, and parsley, simmer until thoroughly heated.

Details

Servings 4

Preparation

Step 1

●Serve immediately with rice.