Thai pork with spicy peanut sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chicken broth -- reduced |
| Sodium | ||
| ¼ | cup | Peanut butter, reduced-fat |
| Chunky | ||
| 2 | tablespoons | Soy sauce, low sodium |
| 2 | tablespoons | Ginger -- peeled & chopped |
| 1 | tablespoon | Fresh lime juice |
| ½ | teaspoon | Chili powder |
| 1 | Clove garlic -- crushed | |
| 2 | teaspoons | Vegetable oil |
| 4 | eaches | Boneless pork center rib -- |
| Trimmed | ||
| ¼ | cup | Scallions -- thinly sliced |
| 2 | tablespoons | Fresh cilantro -- chopped |
Directions
*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