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Ingredients

¼ cup all-purpose flour 1 teaspoon ground cumin ¼ teaspoon cayenne pepper ½ teaspoon salt 2 tablespoons vegetable oil 4 boneless pork chops, about 3/4-inch thick ⅓ cup chicken broth ½ cup coconut milk 2 tablespoons peanut butter 1 tablespoon honey 1 teaspoon ground ginger ¼ teaspoon salt ¼ cup chopped green onion ¼ cup sliced red bell pepper ¼ cup coarsely chopped dry roasted peanuts ¼ cup chopped fresh cilantro

Nutrition Info

365.8 calories carbohydrate: 16.4 g cholesterol: 30.5 mg fat: 26.9 g fiber: 2.3 g protein: 17.3 g saturatedFat: 9.8 g servingSize: - sodium: 572.4 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

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.

4 servings

This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.