| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Thai | Ethnic, Lunch | 4 | Servings |
INGREDIENTS
| 1 | c | Chicken broth — reduced |
| Sodium | ||
| 1/4 | c | Peanut butter, reduced-fat |
| Chunky | ||
| 2 | tb | Soy sauce, low sodium |
| 2 | tb | Ginger — peeled & chopped |
| 1 | tb | Fresh lime juice |
| 1/2 | ts | Chili powder |
| 1 | Clove garlic — crushed | |
| 2 | ts | Vegetable oil |
| 4 | Boneless pork center rib — | |
| Trimmed | ||
| 1/4 | c | Scallions — thinly sliced |
| 2 | tb | Fresh cilantro — chopped |
INSTRUCTIONS
*Pound boneless pork chops to 1/4" thickness. 1. In food processor or blender process chicken broth, peanut butter, soy sauce, ginger, lime juice, and chili paste until smooth; set aside. 2. In 12" nonstick skillet over medium heat, heat oil; add pounded cutlets; cook about 2 minutes on each side until lightly browned. Using slotted spoon, remove cutlets to plate. 3. To droppings in skillet add reserved peanut butter mixture; bring to boil. Stir in half of scallions and all of cilantro; reduce heat to low. Return cutlets to skillet; simmer, covered, 3 to 4 minutes until pork is cooked through and sauce is slightly thickened. 4. Serve pork sprinkled with remaining scallions. Recipe By : Redbook - February, 1995 From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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