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Thai-Style Pork

 Thai-Style Pork
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.
6 ServingsPrep: 15 min. Cook: 6-1/4 hours


  • 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.

2 of 2

Thai-Style Pork (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 2/3 cup (calculated without rice) equals 357 calories, 20 g fat (5 g saturated fat), 73 mg cholesterol, 598 mg sodium, 9 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1/2 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer