Peanut Butter Pork Chops Food

PEANUT NOODLES WITH PORK

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
• Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
• Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

PORK CHOPS WITH PINEAPPLE RELISH

Steps:

• Soak the onion in a bowl of cold water, about 10 minutes. Meanwhile, puree 3/4 cup pineapple with the lime juice, peanut butter, fish sauce and jalapeno until smooth. Toss the cucumber and the remaining 1 1/4 cups pineapple in a bowl, then add the pureed pineapple dressing and toss to coat. Season with salt and pepper.
• Pat the pork chops dry and season with salt and pepper. Heat a large skillet over high heat, then add 1 tablespoon vegetable oil. Lay 3 chops in the pan and sear until golden on one side, about 3 minutes; flip and finish cooking, 1 to 2 more minutes. Transfer the chops to a plate and loosely cover with foil. Repeat with the remaining chops, adding the remaining 2 tablespoons oil as necessary.
• Drain the onion and add to the pineapple relish. Serve with the pork chops.

PEANUT BUTTER PORK CHOPS

Steps:

• Lightly brown pork chops and remove from skillet.
• Mix brown gravy as called for on pkg less a bit of the water and add the peanut butter to the gravy.
• Stir gently while it thickens and add the pork back into the pan, salt & pepper,
• add the onion and bell pepper rings cover and simmer over low heat for about 45 minutes.

SIMPLE THAI-PEANUT PORK

Steps:

• Heat large nonstick skillet on medium-high heat. Add chops; cook 4 min.
• Turn chops. Add vegetables; cover. Cook 4 to 5 min. or until chops are done (145ºF).
• Transfer chops to plate; cover to keep warm. Add steak sauce and peanut butter to vegetables in skillet; cook and stir 1 to 2 min. or until vegetable mixture is heated through and vegetables are evenly coated with sauce. Spoon over chops.

TEXAS-STYLE PEANUT BUTTER BAKED PORK CHOPS RECIPE - (3/5)

Steps:

• . Preheat oven to 350 degrees. Line a large pan with foil and apply nonstick cooking spray. 2. Rub pork chops with olive oil and place in pan. Bake 30 minutes. 3. Whisk together any leftover olive oil with remaining ingredients and set aside. 4. After chops have baked 30 minutes, remove from oven and brush them evenly with peanut butter mixture. Return to oven and bake an additional 10-15 minutes until chops are fully cooked and sauce is thickened and caramelized.

CILANTRO PORK CHOPS & PEANUT SAUCE

Steps:

• Combine cracker crumbs and 1/4 cup cilantro in pie plate. Dip chops in egg, then in crumb mixture, turning to evenly coat both sides of each chop.
• Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add 3 chops; cook 4 min. on each side or until done (145°F). Remove from skillet; cover to keep warm. Repeat with 1 Tbsp. of the remaining oil and remaining chops; remove from heat, then let stand 3 min.
• Meanwhile, heat remaining oil in small saucepan on medium heat. Add garlic; cook and stir 2 to 3 min. or until golden brown. Add broth, peanut butter, peppers and sugar; stir. Bring to boil on medium-high heat; simmer on medium-low heat 3 min. or until thickened, stirring occasionally.
• Serve chops topped with sauce, nuts and remaining cilantro.

PEANUT BUTTER PORK CURRY

Steps:

• Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove., In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes., Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.

SPICY PEANUT PORK

Steps:

• Sprinkle pork with salt and pepper. In a skillet, cook pork in oil until juices run clear. Remove and keep warm. In the same skillet, saute the peas, red pepper, onions, garlic and ginger for 2 minutes. Return pork to the pan., In a small bowl, combine the water, peanut butter, sugar, soy sauce and cayenne until smooth. Pour over pork mixture; bring to a boil. Reduce heat; simmer, uncovered, for 1 minute. Serve over rice if desired.

PORK IN PEANUT SAUCE

Steps:

• In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

ANNETTE FUNICELLO'S PEANUT BUTTER PORK

Steps:

• Brown pork chops in oil; remove from pan.
• Put peanut butter and soup in pan and heat, adding water gradually; stir until smooth.
• Add pork chops back to pan and add onion; bring to a boil.
• Reduce heat and simmer 50 minutes.
• Serve with rice.

PORK CHOPS, (GEORGIA) PEANUT BUTTER RECIPE

Steps:

• Brown PORK CHOPS on both sides in lidded skillet, Cooking at least 4 minutes each side. Place a slice of ONION on top of each chop. Mix the rest of the ingredients together and pour over the chops. Bring to a bubble. Cover the pan and simmer on low for 30 to 35 minutes. When removing the chops from the pan give the gravy a good stirring. Serve with mashed potatoes and a vegetable of your choosing