| 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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