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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 268.6
  • Total Fat: 16.2 g
  • Cholesterol: 48.4 mg
  • Sodium: 624.6 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 24.3 g

View full nutritional breakdown of Pong Pong Pork Chops calories by ingredient
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Pong Pong Pork Chops

Submitted by: ONCEMORE2006
Pong Pong Pork Chops

Introduction

Boneless pork chops are drenched in a tasty peanut sauce in one of our favorite easy recipes. Boneless pork chops are drenched in a tasty peanut sauce in one of our favorite easy recipes.
Number of Servings: 4

Ingredients

    4 pork loin chops
    1 medium onion, sliced thin
    2 cloves garlic, minced
    2 tbsp soy sauce
    2 tsp hot mustard
    2 tsp Splenda
    2 tsp sesame oil
    2 tbsp tabasco sauce
    4 tbsp peanut butter
    1/2 cup water
    1 tsp powdered ginger

Directions

In a non-stick skillet saute onion and garlic with a small amount of water until onion is translucent and set aside.
Trim all fat from chops and make small cuts through any membrane on the outside to prevent chops from curling.
Brown pork chops on both sides and then return onions and garlic to pan.
Mix the rest of the ingredients to make a sauce, thin with more water if needed.
Add to pan chops, onions and garlic and heat through.
Serve with rice.
Chicken breasts can be used instead of pork.






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Member Ratings For This Recipe


  • Incredible!
    46 of 47 people found this review helpful
    This is a great recipe. I made a few changes I cut the pork in thin stips and added broccoli, beansprouts and other assorted veggies and served it over rice. wow! I could eat this everyday. Thanks - 3/25/07

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  • Incredible!
    22 of 22 people found this review helpful
    I made a single serving by making 1/4 of the recipe. Then when I added the onion and garlic back in, I also added a cup of shredded cabbage. It was amazing! I don't usually cook much for just myself but this recipe is not only delicious but it is super easy! - 4/1/09

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  • Very Good
    22 of 22 people found this review helpful
    Excellent flavor! I omitted the spicy stuff and used low sodium soy sauce, but otherwise followed the recipe closely. I served over brown rice and with steamed broccoli. Great meal and I will definitely make again. - 3/24/09

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  • Incredible!
    20 of 21 people found this review helpful
    Base recipe is a winner, my changes: added broccoli and carrots and used cut up chicken breast. Less Tabasco, fresh ginger, sweet chili sauce instead of the mustard and Splenda. Great to have Thai tastes without completely blowing my sodium budget. This got a "Wow, this is good!" from my husband. - 8/8/09

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  • Very Good
    18 of 18 people found this review helpful
    This is delicious! I did find it VERY peanut butter-y so next time I will probably half the peanut butter. I liked the spiciness and it was very tasty! I served it with jasmine rice and garlic green beans. Yum! - 6/10/09

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  • 15 of 20 people found this review helpful
    The calories are a little off, for most people. If you look closely at the ingredient list, it says 113g pork chops, that's 4oz. Most people buy pork chops larger than that, also, the rice served with it is not included in the calories. Just a little warning.

    Other than that, I LOVE peanut sauces - 6/2/09

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  • Incredible!
    14 of 15 people found this review helpful
    Very easy to prepare, Very spicy. Excellent asian dish. I made a double recipe and there were no left-overs. My Husband said it was his favorite dish to date. Some veggies would pair nicely with the rice. - 6/12/07

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  • Incredible!
    13 of 14 people found this review helpful
    This was really delicious and my husband loved it. I used regular mustard and it was still very "spicy hot" and I added a can of drained straw mushrooms. I will definitely make again but will cut the hot sauce to 1 TBSP. - 6/19/08

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  • Incredible!
    12 of 15 people found this review helpful
    "This stuff could've come from a restaurant!" Compliments from my husband. Didn't have all the ingredients so I used Sweet Asian Chili sauce (tabasco), Brown Sugar (Splenda), Yellow Mustard (spicy mustard)

    Added these veggies w/ onion and garlic: kohlrabi/beet tops, spinach, broccoli - 7/14/09

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  • Very Good
    11 of 11 people found this review helpful
    This recipe is a keeper! I use agave nectar for the sweetness rather than splenda which (I feel) isn't good for you. The flavor was most excellent...however I love spicy so this is right up our alley! Try this is Pork Chop yum, yum! - 7/4/09

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  • Very Good
    10 of 11 people found this review helpful
    I use fat free & low sodium chicken stock. I NEVER USE WATER. Not even to cook rice or boil potatoes. If you don't use much fats, you have to replace FLAVOR. I also finish the
    dish by sprinkling finely minced green onions & crushed Cashews just before serving. - 7/3/09

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  • Incredible!
    10 of 10 people found this review helpful
    Yummy! Loved the sauce. Made a little xtra for side dipping and for leftovers. Just the right amount of spice. Can't wait to try sauce on chicken (or shrimp!) - 1/22/09

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  • Good
    10 of 10 people found this review helpful
    a little too salty, but flavorful:) - 5/9/07

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  • Very Good
    9 of 9 people found this review helpful
    We will be having this again with the few changes that I did - chicken, honey instead of splenda, regular Louisiana hot sauce instead of Tabasco and PB2 instead of regular peanut butter. Yummy! - 7/14/09

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  • Very Good
    9 of 9 people found this review helpful
    Loved it! The 4 vs 5 stars was mainly due to the need for a bit more sauce - I think next time I make it I'll halve again the sauce ingredients to be able to cover a serving of rice. - 6/30/09

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  • Incredible!
    9 of 9 people found this review helpful
    I've done this same recipe with chicken wings and a slow cooker. - 8/21/08

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  • Incredible!
    8 of 8 people found this review helpful
    this is delicious, i add a bag of stir vegetables to the chicken and 1 bag of minute brown rice. it makes a complete meal, that tastes terrific. - 2/16/09

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  • Incredible!
    8 of 8 people found this review helpful
    This is a wonderful receipe. I really like the flavor of peanut sauce. I also use it on chicken breast. As a side dish I like to make angel pasta with bell peppers, mushrooms, onions and soy sauce. Thank you for the receipe. - 8/21/08

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  • Incredible!
    8 of 8 people found this review helpful
    I cut out 1/4 of the tobasco and added 1 tsp wasabi, also used a hot and sweet mustard and left out the splenda. Added Cabbage, red and yellow sweet peppers and thought this was fabulous. Also cut meat in strips which make for better use with chopsticks. - 8/13/07

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  • Incredible!
    8 of 9 people found this review helpful
    My husband and I thought these were great!
    They were a little hot, just like we like them. - 3/22/07

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  • Incredible!
    7 of 7 people found this review helpful
    This is a winner. We all loved it. I myself prefer brown rice, but my family doesn't, so I made white rice. I wonder, though, about the calorie count. It says 270 calories, but with the peanut butter and the rice, I'd think it was a good bit more. I will make this again gladly. - 3/5/09

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  • Incredible!
    6 of 6 people found this review helpful
    This is fantastic! Great with chicken too! - 6/12/09

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  • Very Good
    6 of 7 people found this review helpful
    Excellent dish. I omitted the Splenda and the rice and served it with s tossed salad. The sauce was very good. - 6/15/08

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  • Good
    5 of 6 people found this review helpful
    Wonderful recipe. My husband liked it to. I will make this tastey recipe again, like around the 4th of July. Thankx!!!! - 6/25/09

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  • Very Good
    5 of 6 people found this review helpful
    Made this last night. Even Hubby liked it (although he asked that I make it a little less peanutty next time). I didn't have hot mustard, so I just subbed in dry powdered mustard instead. Yummy. - 6/22/09

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