Thai Pork with Peanut Sauce
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Thai Pork with Peanut Sauce calories by ingredient
Introduction
I made this tonight and served it with a half cup of Jasmine rice. It was very tasty. I made this tonight and served it with a half cup of Jasmine rice. It was very tasty.Number of Servings: 6
Ingredients
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1/4 cup all-purpose flour
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 teaspoon salt
2 tbsp vegetable oil
8 6 oz. boneless pork chops
1/3 cup chicken broth
1/2 cup coconut milk
2 tbsp reduced fat peanut butter
1 tbsp honey
1 tsp ground ginger
1/4 tsp salt
1/4 cup chopped green onion
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 medium onion thinly sliced
1/4 cup coarsely chopped dry roasted peanuts
1/4 cup chopped fresh cilantro
Directions
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.
Member Ratings For This Recipe
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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
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NEPTUNE1939
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ZRIE014
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BTAMMARO