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Smoky Peanut Pork Chops |
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Serves: 4 Print this RecipeThai peanut sauce comes fully prepared in a bottle, or as a dry mix (to which you have to add coconut milk). This recipe can use either type, but it is easiest made with the bottled sauce. The spicy-sweet flavor of the peanut sauce is heightened with a smoky hit of mesquite, a seemingly slight adjustment that makes all the eye-watering, sinus-clearing, lip-smacking difference in the world. 4 boneless center-cut pork chops, each about 6 ounces and 3/4 inch thick 1 teaspoon garlic spice blend 1 tablespoon olive oil 1 1/4 cups bottled Thai peanut sauce 1/2 cup water 1 tablespoon mesquite steak sauce, such as A-1 1 tablespoon chopped Italian (flat-leaf) parsley Season the pork chops on both sides with the spice blend. Heat a large, nonstick skillet over medium-high heat, add the olive oil, and brown the pork on both sides. Add the peanut sauce and water, stir, cover, and simmer until the chops are not quite firm in the center, about 5 minutes. Transfer the pork to a serving plate. Stir the steak sauce and parsley into the sauce, bring to a boil, and pour over the pork and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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