Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Chili-Peanut Pork Chops with Carrot-Cucumber Salad

3.5 by 7 people
8,063 views
Rate me!
  • Makes: 4 servings
  • Start to Finish: 20 mins

Chili-Peanut Pork Chops with Carrot-Cucumber Salad

Ingredients

Directions

  1. In food processor or by hand chop 3/4 cup of the peanuts. In shallow dish combine chopped nuts and chili powder. Press pork chops into nut mixture to coat.
  2. In 12-inch skillet cook pork in hot olive oil over medium heat for 5 minutes on each side of until internal temperature reaches 155 degrees F.
  3. Meanwhile, in medium bowl combine vinegar and sugar; stir until sugar is dissolved. With vegetable peeler, lengthwise cut carrots and cucumber in ribbons. Add to bowl. Stir in remaining peanuts and the cilantro leaves.
  4. Serve pork chops with carrots and cucumber mixture. Sprinkle all with additional chili powder. Makes 4 servings.

Nutrition Facts (Chili-Peanut Pork Chops with Carrot-Cucumber Salad)

    Per serving:
  • 444 kcal cal.,
  • 32 g fat
  • (6 g sat. fat,
  • 7 g polyunsaturated fat,
  • 17 g monounsatured fat),
  • 52 mg chol.,
  • 97 mg sodium,
  • 17 g carb.,
  • 5 g fiber,
  • 7 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...