Prep time: About 10 minutes
Cooking Time: About 20 minutes
Calories per serving: 501 (1 chop per serving)
I don’t know why but I just love the taste of savory peanut. I can’t say I’m a peanut butter fan, but I sure love using peanut butter in savory meals, usually as sauce. Since I discovered how much I love Thai flavors, I just couldn’t resist the inspiration it brings to my cooking.
I know a lot of people who are pork chop fans so I decided to use chops for this recipe. You can definitely try using chicken breast, too, if you so choose! I don’t know about you but cooking and having pork chops the same way gets boring. Sure, fried, breaded pork chop is a no-fail way to enjoy them, but don’t you think you can also enjoy them in more interesting ways? Dressing up our favorites could be really fun, too!
So here we go. Let me help you bring extra flavor to your favorite. Take a look at the simple ingredients I used to make this delicious treat!
4 (1 to 1 1 ½ inch) pork chops
Sea salt, to taste (I used about ½ teaspoon)
Fresh ground black pepper, about ¼ teaspoon)
½ cup cornstarch
1 egg, slightly beaten
2 tablespoons canola or olive oil (for frying)
For the sauce:
1 teaspoon of olive oil
2 cloves of garlic, minced
½ cup creamy peanut butter (we use Skippy in our household, personal favorite)
1 tablespoon crushed red chili flakes
1 teaspoon rice wine vinegar
1 teaspoon fish sauce
¼ cup low sodium chicken broth
¼ cup yellow onion, cubed
¼ cup fresh green bell pepper, cubed
2 tablespoons chopped peanuts
Start by mixing in the salt and pepper with the cornstarch in a small bowl. Set aside. Beat the egg and roll the chops onto the egg mixture one by one. After coating with egg, roll each chop into the cornstarch mixture.
In a shallow pan, turn the heat to medium and pour the olive oil. Let heat for about a minute. Pan-fry the chops, two at a time, until they are slightly browned on each side. Each side would need to cook for about 8 to 10 minutes. Once the chops are done, set them aside on a plate. Better yet, let them stand in a cooling rack over some paper towels to let the oil drip.
To make the sauce, on medium low heat, sauté the garlic in hot oil. Add the onion, pepper chili flakes, chicken broth, vinegar and fish sauce and simmer for about 2 minutes. Lastly, add the peanut butter and mix well until all ingredients are incorporated.
Pour sauce over fried chops. Garnish with chopped peanuts. The peanuts sure added some crunch to each bite so I definitely recommend it! Serve with warm rice of your choice.
Mmmmm, this one is going to be a hit for sure. Kids will also love it! Just do away with the chili flakes if your kids do not like spicy stuff 🙂
Eat well and be well. – Ella Bella