- 4 pork loin chops (substitute chicken breasts if desired)
- 1 medium onion, sliced thin
- 2 cloves garlic, minced
- 2 Tbsp soy sauce
- 2 tsp hot mustard
- 2 tsp Slenda (or sugar)
- 2 tsp sesame oil
- 2 Tbsp Tabasco sauce
- 4 Tbsp peanut butter
- 1/2 cup water
- 1 tsp powdered ginger
1) In a non-stick skillet saute onion and garlic with a small amount of water until onion is translucent and set aside.
2) Trim all far from chops and make small cuts through any membrane on the outside to prevent chops from curling.
3) Brown pork chops on both sides and then return onions and garlic to pan.
4) Mix the rest of the ingredients to make a sauce, thin with more water if needed.
5) Add to pan chops, onions and garlic and heat through.
6) Serve with rice.
Katie: These pork chops were delicious. I love thai and thai-inspired food and this was right on the money with the sauce. Note: the sauce is quite spicy, so if you aren't one for that, you will want to stay away from this or modify the recipe a bit. The chops were tender and cut away easily from the bone.
Potter: These turned out perfectly. We had some nice thick-cut pork chops that were delicious to begin with and the recipe for the sauce was delicious. This recipe is incredibly spicy (I did not modify to make it spicier) so for those of you that don't love spicy food you may want to think about reducing the amount of tabasco you put in. This dish was incredibly flavorful and left me wanting more. And that is saying a lot because I tend not to be a fan of peanut/peanut butter flavored dishes.