Cuban Pork Cutlets (Cuban Pork and Sweet Potato Stew, revisited)

Revisiting the Cuban Pork and Sweet Potato Stew recipe today. As mentioned in my edit of that recipe, I have found that when I use the tomato soup supplement, I cannot add lime or vinegar to it without curdles.  It must have nonfat dry milk or something similar in it that cannot have acid added to it without curdling.  I attempted the bbq sauce recipe, and found that when I added the vinegar, it curdled. I blenderized it in my little jar that fits my Oster blender (see below), but it still had tiny lumps.  The soup is good, I like the flavor of it.  From now on I will use it as a soup, or a thicker sauce where I do not need to add an acid.

This is what I'm making now:

One vidalia onion, diced, and one medium sweet potato in chunks.  This equals two vegetable servings and two starch servings on my menu.

For this recipe, I used two medium tomatoes (two more vegetable servings) seeded, and put some cumin and black pepper in with it, and blenderized it in my little blender cup that fits my Oster blender.  I thought about adding water, but decided to wait and see if I really needed it.  That's my nectarine in the background....yum!

Next, I browned my two tenderized pork steaks, each precisely 3.5 oz raw (thanks to the butcher at Jack's market for helping me select the ones closest to my needs, and to Daisy (my min schnauzer), for happily snatching up the trimmings as I weighed them at home).  I used some Pam and some Mrs. Dash table seasoning.

About 10 min into cooking covered, on low, potatoes are still a little bony and I don't need to add any water.  I will add lime and cilantro at serving time.

OMG. This is DEE-LISH-EE-US. 

For MWLC Fast Track Menu, this is one protein, one starch, two vegetables per serving (recipe makes 2 servings, the other will be tomorrow night's "lunch" at work!