Hi....
I made this for dinner last night and it was great! I served it with a mixture of stir fried veggies topped with some almonds and a little white balsamic vinegar infused with pear....Yum!
Enjoy!
hugs,
peg
Chili-Peanut Pork Chops with Carrot-Cucumber Salad
Makes: 4 servings
Start to Finish: 20 minutes
Ingredients
1 cup dry-roasted peanuts
2 tsp. chili powder
4 1/2-inch-thick pork chops
2 Tbsp. olive oil
1/4 cup vinegar
1 Tbsp. sugar
3 small carrots
1 small English (seedless) cucumber
1/2 cup fresh cilantro leaves
Directions
1. In food processor or by hand chop 3/4 cup of the peanuts. In shallow dish combine chopped nuts and chili powder. Press pork chops into nut mixture to coat.
2. In 12-inch skillet cook pork in hot olive oil over medium heat for 5 minutes on each side of until internal temperature reaches 155 degrees F.
3. Meanwhile, in medium bowl combine vinegar and sugar; stir until sugar is dissolved. With vegetable peeler, lengthwise cut carrots and cucumber in ribbons. Add to bowl. Stir in remaining peanuts and the cilantro leaves.
4. Serve pork chops with carrots and cucumber mixture. Sprinkle all with additional chili powder. Makes 4 servings.
Recipe source: http://www.bhg.com/recipe/pork/chili-peanut-pork-chops-with-carrot-cucumber-salad/
I made this for dinner last night and it was great! I served it with a mixture of stir fried veggies topped with some almonds and a little white balsamic vinegar infused with pear....Yum!
Enjoy!
hugs,
peg
Chili-Peanut Pork Chops with Carrot-Cucumber Salad
Makes: 4 servings
Start to Finish: 20 minutes
Ingredients
1 cup dry-roasted peanuts
2 tsp. chili powder
4 1/2-inch-thick pork chops
2 Tbsp. olive oil
1/4 cup vinegar
1 Tbsp. sugar
3 small carrots
1 small English (seedless) cucumber
1/2 cup fresh cilantro leaves
Directions
1. In food processor or by hand chop 3/4 cup of the peanuts. In shallow dish combine chopped nuts and chili powder. Press pork chops into nut mixture to coat.
2. In 12-inch skillet cook pork in hot olive oil over medium heat for 5 minutes on each side of until internal temperature reaches 155 degrees F.
3. Meanwhile, in medium bowl combine vinegar and sugar; stir until sugar is dissolved. With vegetable peeler, lengthwise cut carrots and cucumber in ribbons. Add to bowl. Stir in remaining peanuts and the cilantro leaves.
4. Serve pork chops with carrots and cucumber mixture. Sprinkle all with additional chili powder. Makes 4 servings.
Recipe source: http://www.bhg.com/recipe/pork/chili-peanut-pork-chops-with-carrot-cucumber-salad/