Chili-Peanut Pork Chops with Carrot-Cucumber Salad
For pork chops with plenty of flavor, try this recipe with chili powder and peanuts. Veggie ribbons of carrots and cucumber are the perfect complement to these pork chops.
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Chili-Peanut Pork Chops with Carrot-Cucumber Salad
Directions
- 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.
Nutrition Facts (Chili-Peanut Pork Chops with Carrot-Cucumber Salad)
- Per serving:
- 444 kcal ,
- 32 g fat
- (6 g sat. fat ,
- 7 g polyunsaturated fat ,
- 17 g monounsaturated fat ),
- 52 mg chol. ,
- 97 mg sodium ,
- 17 g carb. ,
- 5 g fiber ,
- 7 g sugar ,
- 25 g pro.