A creamy peanut butter sauce coats moist slices of pork in this delectable dish from Amy Van Orman of Rockford, Michigan. “This recipe is from a friend in my cooking club, and it's always a favorite,” she notes.
- 2 pounds boneless pork loin chops
- 1/4 cup teriyaki sauce
- 2 tablespoons rice vinegar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1/4 cup creamy peanut butter
- Hot cooked rice
- 1/2 cup chopped green onions
- 1/2 cup dry roasted peanuts
- Lime juice, optional
- Place pork chops in a 3-qt. slow cooker. In a small bowl, combine the teriyaki sauce, vinegar, pepper flakes and garlic; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
- Remove pork and cut into bite-size pieces; keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peanut butter; add meat.
- Serve with rice. Sprinkle with onions and peanuts. Drizzle with lime juice if desired. Yield: 6 servings.
Originally published as Thai-Style Pork in Simple & Delicious July/August 2007, p55
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Thai-Style Pork
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review