Thai Pork with Peanut Sauce

Thai Pork with Peanut Sauce

146
JDOERINGPA 0

"This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it."

Ingredients 17 m {{adjustedServings}} servings 366 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
  2. Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
  3. While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
  4. Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
Tips & Tricks
Pork Chops with Apples

Learn how to make delicious pork chops with sweet potatoes and sauteed apples.

How to Make Pulled Pork

Make this succulent barbequed pork dish in your oven.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 146

  1. 198 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Lori
11/12/2005

We loved this recipe ~ instead of using pork chops, we used pork tenderloin which we marinated with olive oil, cumin, ginger, cayenne and garlic then grilled the whole tenderloin and served it with the peanut sauce over rice. Delicious !!!

Chuck Sampson
7/29/2006

This was a first for me to make something Thai. Since I don't really know what thai food should taste like, I am not sure I would be a fair judge of this recipe. I made this for my family and it was easy to make. I doubled the sauce part and I would encourage you to do the same. The flavors were interesting and different...I would say different-good. Instead of using the red bell peppers as a garnish, I put them in the sauce during the last couple of minutes with half of the green onions to flavor the sauce alittle more. I garnished the meat with the other half of the green onions and sprinkled the peanuts on top as the recipe says. It was a beautiful presentation. My brother in law has had thai with this paticular peanut sauce and he said it was excellent. I thought the meat would have a "bite" to it with the red pepper in it, but I hardly noticed it. My 2 year old and 5 year old ate it with no complaint about hotness. I would of preferred it alittle hotter, so next time I will increase that- or maybe just put the red pepper on the table for each person to decide how hot they want it. Be sure not to overcook the pork so it will remain moist. If you have alittle pink in the middle when you pull it from the pan, as it sits it will continue cooking on it's own while you are preparing the sauce..it will be perfectly done and moist.

CLINTWIGEN
10/2/2006

thanks for a fine, "Thai style" pork chop recipe that is both tasty, and easy to put together. BTW, for those who were put off by the extra coconut milk, this is a clue; put the excess in a small freezer proof container and freeze it. The stuff lasts for about a half a year that way, and if you don't use it in that amount of time it is too bad. I too made a bit more sauce, and I used some cashews instead of the dry roasted peanuts. But that was not for any reason other than I had the one and not the other? Thanks, good stuff. Clint.