Thai Pork with Peanut Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup all-purpose flour1 tsp ground cumin1/4 tsp cayenne pepper1/2 teaspoon salt2 tbsp vegetable oil8 6 oz. boneless pork chops1/3 cup chicken broth1/2 cup coconut milk2 tbsp reduced fat peanut butter1 tbsp honey1 tsp ground ginger1/4 tsp salt1/4 cup chopped green onion1 red bell pepper thinly sliced1 green bell pepper thinly sliced1 medium onion thinly sliced1/4 cup coarsely chopped dry roasted peanuts1/4 cup chopped fresh cilantro
Thinly slice your pork chops and put aside.
Combine the flour, cumin, cayenne pepper and 1/2 tsp of salt. Stir to evenly distribute the spices.
Put the mixture into a plastic zip lock bag, and put the meat in the bag and toss to coat.
Heat the oil in a large skillet over medium-high heat. Cook until nearly cooked through. Toss in the onion and bell pepper.
While the pork is cooking, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 tsp. of salt. cook, stirring constantly , or until thickened.
Place the cooked pork and vegetables on a platter and pour the peanut sauce over the mixture. garnish with the chopped green onion, cilantro and chopped peanuts.
Number of Servings: 6
Recipe submitted by SparkPeople user BIZEEB1960.
Combine the flour, cumin, cayenne pepper and 1/2 tsp of salt. Stir to evenly distribute the spices.
Put the mixture into a plastic zip lock bag, and put the meat in the bag and toss to coat.
Heat the oil in a large skillet over medium-high heat. Cook until nearly cooked through. Toss in the onion and bell pepper.
While the pork is cooking, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 tsp. of salt. cook, stirring constantly , or until thickened.
Place the cooked pork and vegetables on a platter and pour the peanut sauce over the mixture. garnish with the chopped green onion, cilantro and chopped peanuts.
Number of Servings: 6
Recipe submitted by SparkPeople user BIZEEB1960.
Nutritional Info Amount Per Serving
- Calories: 382.2
- Total Fat: 25.7 g
- Cholesterol: 69.7 mg
- Sodium: 458.8 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.9 g
- Protein: 24.6 g
Member Reviews
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NYNIANE
Thanks for having this in already; it saved me a lot of typing! :-) It's an awesome recipe that I make every few weeks. Usually within a few days of Thai chicken sautee so I can split the can of coconut milk between them. (Mine doesn't have the onion or green pepper.) Do try the light coconut milk. - 3/5/13