Chili-Peanut Pork Chops with Carrot-Cucumber Salad (TNT)

Hi...
I made this for dinner a few nights ago and it was just wonderful!! It was almost like a blackened steak right off the grill.....but surprise! These are pork chops but with the texture of steak. It was quite smoky in the house while I was cooking them, but well worth it!!
I served it with Summer Squash Medley (recipe will follow in the next post) and that also was wonderful. It was a beautiful and colorful plate. I only wished I would have taken a picture!
Enjoy!
hugs,
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Chili-Peanut Pork Chops with Carrot-Cucumber Salad


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: Merry Makers yahoo group, submitted by Lyzzi