Let's whip it up
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Cilantro and peanuts are the perfect complement to these herb-crusted pork chops.
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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.
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