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Cilantro-Crusted Pork Chops with Chipotle-Peanut Sauce

  • 6servings
  • 35minutes
  • 370calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D, E
MineralsCopper, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 30 RITZ Crackers , finely crushed (about 1-1/4 cups)

  2. 1/3 cup finely chopped fresh cilantro , divided

  3. 6 boneless pork chop s (1-1/2 lb.),

  4. 1/2 inch thick

  5. 1 egg , beaten

  6. 3 Tbsp. oil , divided

  7. 2 cloves garlic , minced

  8. 1/2 cup fat-free reduced-sodium chicken broth

  9. 3 Tbsp. PLANTERS Creamy Peanut Butter

  10. 1 canned chipotle pepper in adobo sauce , chopped

  11. 1 tsp. brown sugar

  12. 1/4 cup PLANTERS Dry Roasted Peanuts , chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. SERVE chops topped with sauce, nuts and remaining cilantro.

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