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Pork Chops Mexicana

Pork Chops Mexicana recipe
photo by:kraft
We're not sure who thought to put peanuts, cocoa and cinnamon in a Tex-Mex pork chop skillet, but we do know they had a genius idea!
time
prep:
10 min
total:
21 min
servings
total:
4 servings
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posted:
7/1/2008
Not a superstar for my family, but good
posted:
5/7/2008
This was a delicious change to my normal chicken routine. Adding the coccoa made it taste like something ordered at your local Mexican joint! So yum!
posted:
2/27/2008
Absolutely delicious, the whole family loved this one and it was so easy to make.
posted:
1/31/2008
I felt the recipe called for way too many peanuts, that's for sure. The sauce ends up turning into a paste which is thick to the taste and extremely hard to clean up...even when we rinsed the dishes immediately after dinner!
posted:
1/30/2008
This was tasty. The only problem was that we used boneless chops, and it took much longer to cook through, causing the sauce to dry up. Will try again with bone in pork chops.
posted:
1/11/2008
I was actually a little nervous about this recipe, but it was not only easy, but very tasty. I will definitely make this again.
posted:
10/23/2007
I coated the pork with equal parts cumin/chili powder before frying with sauted onions. I didnt have peanuts but had honey roasted cashews, so I substituted. Served with pasta and remaining sauce from pork. Topped with velveeta cheese and sauted onions. OMG!!!! This was awesome.
posted:
9/27/2007
This recipe is so quick and easy and very delicious. I forgot to add the cocoa powder and it was still very delicious!!
posted:
5/3/2007
I did not like this recipe it was not very tasty.
posted:
10/11/2006
Try using 1/3 cup crunchy peanut butter instead of the ground peanuts. Also, I added some cilantro & cumin into the salsa mixture and cooked it in with the porkchops. Served it over a bed of white rice. Yum!!
K:44925v0 :65560

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