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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Chili-Peanut Pork Chops with Carrot-Cucumber Salad
- 1 cup dry-roasted peanuts
- 2 teaspoons chili powder
- 4 1/2inch thick pork chops
- 2 tablespoons olive oil
- 1/4 cup vinegar
- 1 tablespoon sugar
- 3 small carrots
- 1 small English (seedless) cucumber
- 1/2 cup fresh cilantro leaves
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.
- Servings Per Recipe 4,
- cal. (kcal) 444,
- Fat, total (g) 32,
- chol. (mg) 52,
- sat. fat (g) 6,
- carb. (g) 17,
- Monosaturated fat (g) 17,
- Polyunsaturated fat (g) 7,
- fiber (g) 5,
- sugar (g) 7,
- pro. (g) 25,
- vit. A (IU) 6025,
- vit. C (mg) 15,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 97,
- Potassium (mg) 768,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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