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Cilantro-Crusted Pork Chops with Chipotle-Peanut Sauce

Cilantro-Crusted Pork Chops with Chipotle-Peanut Sauce recipe
photo by:kraft
Cilantro and peanuts are the perfect complement to these herb-crusted pork chops.
time
prep:
15 min
total:
35 min
servings
total:
6 servings
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What You Need

30
 RITZ Crackers, finely crushed (about 1-1/4 cups)
1/3
cup  finely chopped fresh cilantro, divided
6
 boneless pork chops (1-1/2 lb.), 1/2 inch thick
1
 egg, beaten
3
Tbsp.  oil, divided
2
cloves  garlic, minced
1/2
cup  fat-free reduced-sodium chicken broth
3
Tbsp.  PLANTERS Creamy Peanut Butter
1
 canned chipotle pepper in adobo sauce, chopped
1
tsp.  brown sugar
1/4
cup  PLANTERS Dry Roasted Peanuts, chopped

Make It

COMBINE cracker crumbs and 1/4 cup cilantro in pie plate. Dip chops in egg, then in crumb mixture, turning to evenly coat both sides of each chop.

HEAT 1 Tbsp. oil in large nonstick skillet on medium heat. Add 3 chops; cook 4 min. on each side or until done (145°F). Remove from skillet; cover to keep warm. Repeat with 1 Tbsp. of the remaining oil and remaining chops; remove from heat, then let stand 3 min.

MEANWHILE, heat remaining oil in small saucepan on medium heat. Add garlic; cook and stir 2 to 3 min. or until golden brown. Add broth, peanut butter, peppers and sugar; stir. Bring to boil on medium-high heat; simmer on medium-low heat 3 min. or until thickened, stirring occasionally.

SERVE chops topped with sauce, nuts and remaining cilantro.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad and your favorite steamed vegetable.
Easy Cleanup
Place a 15x12-inch piece of parchment paper, plastic wrap or foil on kitchen counter. Spread crumb mixture onto center of paper instead of in the pie plate. Coat chops with the crumb mixture as directed, then wrap up any remaining crumb mixture in the paper and discard. This makes cleanup a snap.
Make Ahead
Coat chops with crumb mixture as directed; place in freezer-weight resealable plastic bag, separating each chop with piece of waxed paper. Seal bag; freeze chops up to 2 weeks. When ready to serve, thaw chops in refrigerator, then cook as directed.
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