Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Chicken broth -- reduced |
\N \N | Sodium |
¼ cup | Peanut butter, reduced-fat |
\N \N | Chunky |
2 tablespoons | Soy sauce, low sodium |
2 tablespoons | Ginger -- peeled & chopped |
1 tablespoon | Fresh lime juice |
½ teaspoon | Chili powder |
1 \N | Clove garlic -- crushed |
2 teaspoons | Vegetable oil |
4 eaches | Boneless pork center rib -- |
\N \N | Trimmed |
¼ cup | Scallions -- thinly sliced |
2 tablespoons | Fresh cilantro -- chopped |
*Pound boneless pork chops to ¼" thickness.
1. In food processor or blender process chicken broth, peanut butter, soy sauce, ginger, lime juice, and chili paste until smooth; set aside. 2. In 12" nonstick skillet over medium heat, heat oil; add pounded cutlets; cook about 2 minutes on each side until lightly browned. Using slotted spoon, remove cutlets to plate. 3. To droppings in skillet add reserved peanut butter mixture; bring to boil. Stir in half of scallions and all of cilantro; reduce heat to low. Return cutlets to skillet; simmer, covered, 3 to 4 minutes until pork is cooked through and sauce is slightly thickened. 4. Serve pork sprinkled with remaining scallions.
Recipe By : Redbook - February, 1995 From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 ~0800