Cilantro-Crusted Pork Chops with Chipotle-Peanut Sauce

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

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 30 RITZ Crackers, finely crushed
  • ⅓ 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
  • ½ cup fat-free reduced-sodium chicken broth
  • 3 Tbsp. creamy peanut butter
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tsp. brown sugar
  • ¼ cup dry-roasted peanuts, chopped

Nutrition facts

Recipe Tips


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.