Cilantro-Crusted Pork Chops with Chipotle-Peanut Sauce

11  Ratings
  • 15 min prep
  • 35 min total
  • Makes 6 servings, one topped pork chop each.

Cilantro and peanuts are the perfect complement to these herb-crusted pork chops.

Cilantro-Crusted Pork Chops with Chipotle-Peanut Sauce Recipe

Ingredients

  • 30 RITZ Crackers, finely crushed
  • 1/3 cup finely chopped cilantro, divided
  • 6  boneless pork chops (1-1/2 lb.), 1/2 inch thick
  • 1 egg, lightly beaten
  • 3 Tbsp. oil, divided
  • 2 cloves garlic, minced
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 3 Tbsp. creamy peanut butter
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tsp. brown sugar
  • 1/4 cup dry-roasted peanuts, chopped

Instructions

  • Combine  cracker crumbs and 1/4 cup of the cilantro in shallow dish or pie plate. Dip chops in egg, then in crumb mixture, turning over to evenly coat both sides.
  • Heat  1 Tbsp. of the oil in large nonstick skillet on medium heat. Cook chops, in batches, using 1 Tbsp. oil for the second batch, 4 min. on each side or until cooked through (170°F).
  • Meanwhile,  heat remaining 1 Tbsp. oil in small saucepan on medium heat. Add garlic; cook and stir until golden brown. Add broth, peanut butter, pepper and sugar; stir. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 3 min. or until sauce is thickened, stirring occasionally. Serve each chop topped with 2 Tbsp. of the sauce; sprinkle evenly with peanuts and remaining cilantro.

Recipe Tips

Serving SuggestionServe with a crisp mixed green salad and your favorite steamed vegetable.

Easy Cleanup Place a 15x12-inch piece of parchment paper, plastic wrap or foil on kitchen counter. Spread crumb mixture in center of paper instead of in the shallow dish. Coat chops with the crumb mixture as directed, then wrap up any remaining crumb mixture in the paper and discard. This makes cleanup a snap.

Make AheadCoat chops with cracker crumb mixture as directed in recipe. Place coated chops in a freezer-weight resealable plastic bag, separating each chop with a piece of waxed paper. Seal bag. Freeze for up to 2 weeks. When ready to serve, thaw chops in refrigerator and continue recipe as directed.

104734

Nutrition Information

Makes 6 servings, one topped pork chop each.

Nutrition per serving:

  • Calories 370 
  • Total fat 23 g
  • Saturated fat 5 g
  • Cholesterol 90 mg
  • Sodium 420 mg
  • Carbohydrate 14 g
  • Dietary fiber 1 g
  • Sugars 3 g
  • Protein 28 g
  • Vitamin A 4 %DV
  • Vitamin C 2 %DV
  • Calcium 4 %DV
  • Iron 8 %DV

This recipe features: