Chili-Peanut Pork Chops with Carrot-Cucumber Salad
In a food processor or by hand, chop 3/4 cup of the peanuts. In a shallow dish combine chopped peanuts and the 2 teaspoons chili powder. Press pork chops into peanut mixture, turning to coat on both sides.
In an extra-large skillet heat oil over medium heat. Add chops; cook about 10 minutes or until slightly pink in center and juices run clear (160 degrees ), turning once halfway through cooking.
Meanwhile, in a medium bowl stir together vinegar and sugar until sugar is dissolved. Using a vegetable peeler, cut carrots and cucumber lengthwise into ribbons. Add to vinegar mixture in bowl. Stir in the remaining 1/4 cup peanuts and the cilantro leaves.
Serve chops with carrot-cucumber mixture. Sprinkle with additional chili powder.