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Chili-Peanut Pork Chops with Carrot-Cucumber Salad

Makes: 4 servings
Start to Finish 20 mins
Chili-Peanut Pork Chops with Carrot-Cucumber Salad
Ingredients
  • 1  cup  dry-roasted peanuts
  • 2  teaspoons  chili powder
  • 4 1/2 inch 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
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)
  • 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 (g) 81,
  • Cobalamin (Vit. B12) (g) 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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