A creamy Thai peanut sauce coats tender pork in this delectable dish. The recipe comes from a friend in my cooking club and it’s always a crowd favorite.
—AMY VAN ORMAN ROCKFORD, MI
PREP: 15 MIN. • COOK: 6 1/4 HOURS • MAKES: 6 SERVINGS
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
1. 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.
2. Remove the 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.
3. Serve with rice and sprinkle with onions and peanuts. Drizzle with lime juice if desired.
PER SERVING 2/3 cup (calculated without rice) equals 357 cal., 20 g fat (5 g sat. fat), 73 mg chol., 598 mg sodium, 9 g carb., 2 g fiber, 35 g pro. Diabetic Exchanges: 5 lean meat, 2 fat, 1/2 starch.