| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pork | 2 | Servings | |
INGREDIENTS
| Karen Thackeray | ||
| 2 | T | Cooking oil |
| 2 | Pork loin chops | |
| 1/4 | c | Chicken broth |
| 1 | T | Peanut butter |
| 1 | Green onion, sliced thin | |
| 1 | t | Lemon juice |
| 1/4 | t | Garlic powder |
| 1/4 | t | Ground ginger |
| Hot cooked rice noodles | ||
| 2 | T | Chopped peanuts |
INSTRUCTIONS
Preheat a large skillet over medium-high heat; add oil. Place chops in skillet and reduce heat to medium. Cook for 7 minutes. Turn chops over. Cook for 5-8 min or until chops are no longer pink. Remove chops from skillet and cover them to keep warm. Drain off fat in skillet. For sauce, stir into the same skillet chicken broth, peanut butter, onion, lemon juice, garlic powder and ground ginger. Cook over medium heat about 30 seconds or until slightly thickened. Serve pork chops over cooked noodles and spoon sauce over it. Top with peanuts. Source: Prudential Realty flyer
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Nutrition (calculated from recipe ingredients)
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Calories: 349
Calories From Fat: 222
Total Fat: 25.5g
Cholesterol: 61.4mg
Sodium: 177.6mg
Potassium: 542.8mg
Carbohydrates: 5.1g
Fiber: 1.6g
Sugar: 1.6g
Protein: 25.8g