Chili-Peanut Pork Chops
credit to Better Homes and Gardens
1 cup dry-roasted peanuts
2 teaspoons chili powder
4 1/2 inch thick pork chops
2 tablespoons olive oil
*I added lime slices or wedges as a yummy interesting flavor that always pairs well with chili.
..Instead of the suggested cucumber and carrot salad side dish, I baked apples for 18 minutes in a 350 oven & then drizzled caramel dessert topping over them. Next time, I’d slice em up thin, then bake them.
- In food processor or by hand chop 3/4 cup of the peanuts. In shallow dish combine chopped nuts and chili powder. Press pork chops into nut mixture to coat.
- In 12-inch skillet cook pork in hot olive oil over medium heat for 5 minutes on each side of until internal temperature reaches 155 degrees F.
*I had trouble with the temp reaching that high without waiting too long for fear of the outside edges burning, so I just took each chop and cut it in half lengthwise and there was plenty of peanut-y coating in the pan to coat all sides. To my giddy surprise, each piece was still tender – not tough or chewy…but it took a total of about 18 minutes instead of 10.
Still…Yay! Everyone loved this protein & flavor-packed dinner.