Thai Pork Salad

• 2-1/2 cups shredded cabbage
• 1/3 cup minced fresh cilantro
• 2 tablespoons minced fresh mint
• 2 boneless pork loin chops (1/2 inch thick and 4 ounces each)
• 1/4 cup thinly sliced onion
• 1 tablespoon canola oil
• 1/4 cup lightly salted cashews
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 tablespoons plus 2 teaspoons lime juice
• 1-1/2 teaspoons sugar

1. In a small bowl, combine the cabbage, cilantro and mint; set aside.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160u0b0. Slice pork and keep warm.
3. In a small skillet, saute onion in oil until tender. Add the cashews, salt, cayenne and pork; heat through. Stir in lime juice and sugar until blended. Remove from the heat.
4. Divide cabbage mixture between two serving plates. Top with pork mixture.

cabbage, fresh cilantro, fresh mint, pork loin chops, onion, canola oil, cashews, salt, cayenne pepper, lime juice, sugar

Taken from www.tasteofhome.com/recipes/thai-pork-salad/ (may not work)