| | Directions | | Sauté cutlets in olive oil until browned on each side. Season with salt and pepper if desired. Puree plums in blender and add guava juice. Blend until combined. Lower heat on pork, add plum mixture, cover and simmer until meat is tender. If sauce is too thin at end of cooking time, increase heat until sauce is thick enough to spoon over meat when served. Serves 2. |
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| Ingredients | | - |  | 1 pound Pork Chops or Pork Tenderloin |
| - | | 1 can Purple Plums (drained and pitted) |
| - | | 1 can Guava Nectar (8 to 10 oz 8 ounce can) |
| - | | 1 tablespoon olive oil |
| - | | Salt |
| - | | Pepper |
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