Prep 10 mins
Cook 8 mins
I had a similar dish in a Chinese restaurant so I tried to come as close as possible. Amazingly, it tastes very much like theirs! Chops coated with a peanutty sauce and pan fried. They're good!
- 2 pork chops
- 1⁄4 cup creamy peanut butter
- 1⁄2 teaspoon rice wine vinegar
- 1⁄2 teaspoon soy sauce
- 1⁄8 teaspoon five-spice powder
- salt and pepper
- 1⁄3 cup unseasoned breadcrumbs
- 1 -2 tablespoon cooking oil
- In a small bowl combine peanut butter, rice wine vinegar, soy sauce and five spice powder.
- Combine well until resembling a thick paste.
- Season both sides of pork chops with salt and pepper.
- Spread a thin layer of the peanut butter mixture over both sides of the chops.
- Not too thick!
- Place breadcrumbs in a shallow bowl or on a piece of wax paper.
- Season with another dash of five spice powder.
- Coat pork chops well with bread crumbs.
- Heat oil in nonstick skillet.
- When hot, place chops in skillet, and pan fry over medium to medium high heat for 3 1/2 to 4 minutes per side, being careful not to burn your breading.
- If the pan seems too hot, lower the heat a little.
- Serve immediately.
- If you wish you can make a peanut sauce from the remaining peanut butter mixture by putting it in a small saucepan, adding about a 1/4 cup chicken broth, dash of cayenne pepper to suit your taste, and a little more soy sauce.
- Stir well to combine over medium low heat, adding hot water if necessary to reach desired thickness.