Instructions: START THE VEG:
Steam the broccoflower and potatoes together with a sprinkling of salt substitute. About 30 minutes. When done, remove the vegetables to a serving bowl; toss with one-third of the cilantro butter.

SEASON THE PORK:
(The pork should still be cold from the refrigerator.) Sprinkle lime pepper on one side of each pork cutlet. Sprinkle the other side with the lime pepper and a little salt. Let the pork sit at room temperature while the vegetables steam; about 20 to 25 minutes.

PREPARE CILANTRO LEMON BUTTER:
Combine the butter, oil, cilantro, garlic salt, pepper and lemon zest. Whip with a fork. Place the mixture in the refrigerator. (Makes enough butter for the pork and the side dish.)

COOK MEAT:
Preheat a Foreman style electric grill. Grill pork for 4 minutes. Unplug the machine and let pork sit undisturbed for 1 minute. Lift the lid and plate the pork. Place a small dab of the cilantro lemon butter on each serving.

SERVE: hot with the remaining cilantro butter and applesauce passed on the side.

Serving Ideas : Cold applesauce

NOTES : Herb butters can turn a simple meat and potato meal into a memorable event. We served steamed potato and broccoflower with grilled pork. We seasoned both dishes with a cilantro lemon butter. The citrus kick unified the meal. Applesauce on the side to refresh the palate.

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