Pork Chops with Peanut Sauce

    Pork Chops with Peanut Sauce

    37saves
    17min


    207 people made this

    This is a different way to prepare pork chops, fried and served with a Thai-style sauce and garnishes.

    Ingredients
    Serves: 4 

    • 1/4 cup (30g) plain flour
    • 1 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 2 tablespoons vegetable oil
    • 4 boneless pork chops, about 2cm thick
    • 1/3 cup chicken stock
    • 1/2 cup coconut milk
    • 2 tablespoons peanut butter
    • 1 tablespoon honey
    • 1 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 1/4 cup chopped spring onion
    • 1/4 cup sliced red capsicum
    • 1/4 cup coarsely chopped dry roasted peanuts
    • 1/4 cup chopped fresh coriander

    Directions
    Preparation:7min  ›  Cook:10min  ›  Ready in:17min 

    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 frypan over medium-high heat. Place the pork chops in the hot frypan and fry for about 4 minutes per side until cooked through.
    3. While the pork chops cook, stir together the chicken stock, 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 frypan. Cook, stirring constantly for 2 minutes or until thickened. Pour peanut sauce over the chops and garnish with spring onion, capsicum, peanuts and coriander.

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    Reviews (2)

    billyboy02
    0

    Agree..added whole tin of coconut milk to the recipe (as a bit gluggy to me) + 1/2 tsp hot chilli flakes & big squeeze of lemon (on rice with fresh beans...!) Very nice ) - 27 Apr 2014

    HalTaylor
    0

    This recipe just needed a tweak or two. I increased the sauce volume by a third. Added some hot finely chopped red chillies in the garnish and a squirt of lime over the whole lot. Excellent ! Will be going into my collection of "go to" dinners. - 21 Jul 2012

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