Instructions: Heat 1 tablespoon of the oil with the garlic in large nonstick skillet over medium heat. Add almonds; cook and toss 3 to 5 minutes until lightly browned. Remove almonds with slotted spoon; set aside. Add onions and bell pepper to skillet; saute 5 minutes. Remove and set aside, add the remaining oil to the skillet; increase heat to high and add pork. Saute, tossing occasionally until cooked through, about 5 minutes. Reduce heat to medium.

Return bell pepper mixture to skillet. Add sherry. Cook until heated through, about 2 minutes. Season with salt and pepper. Mix in almonds and parsley. Serve with steamed rice or mashed potatoes.

Servings: 4

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