Pork Chops & Thai Coconut Sauce December 14 2011 3 Comments

Pork Chops & Thai Coconut SauceServes 4
 
4 4-oz pork cutlets, trimmed of all fat
2 bags Skinny Dip Noodles, any shape
1/3 cup chicken broth
1/2 cup lite coconut milk
2 tablespoons Jif no sugar peanut butter
1 tablespoon honey
1 tablespoon minced red bell pepper
1 tablespoon minced green onion
1 tablespoon coarsely chopped peanuts
1/4 teaspoon salt
1/16 teaspoon ground ginger
pinch cayenne pepper
 
Season pork chops generously on both sides with garlic salt & pepper.  Heat oil in a large nonstick skillet.  Add pork chops and cook until browned, then flip and brown the reverse.  Remove from pan and keep warm.
 
Stir together chicken broth, coconut milk, peanut butter, honey and cayenne in the skillet.  Add bell pepper, onion, peanuts, ginger and salt.  Cook on medium until sauce is thickened.
 
Drain, rinse and boil noodles for 1 minute.  Drain again very well and arrange on 4 plates.  Top with pork chops, drizzle with sauce and garnish with more green onion.

Nutritional Breakdown
(assumes all sauce is served)
 
Calories:  251.....Carbs:  6 grams.....Protein:  25 grams.....Fat:  14 grams.....Fiber:  1 gram