PEANUT BUTTER PORK CURRY
For an anniversary with my boyfriend, I cooked pork Asian style with peanut, coconut and curry flavors. Bonus: The butcher cubed the pork for me to save time. -Angela Robinson, Findlay, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove., In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes., Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.
Nutrition Facts : Calories 463 calories, Fat 24g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 837mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 4g fiber), Protein 29g protein.
PEANUT BUTTER PORK TENDERLOIN
This recipe comes from a local cookbook called Recipes and Memories of Patrick W. Cox. It's different and tasty. I made a slight change in the ingredients but not much.
Provided by Nimz_
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Trim fat from tenderloin.
- Sprinkle with fresh ground black pepper to taste.
- Line a baking dish with parchment paper or aluminim foil.
- Mix the soy sauce, peanut butter, red pepper and minced garlic together.
- Spread mixture over pork loin.
- Bake uncovered for 30 minutes.
- Remove from oven.
- Carefully spread pineapple preserves on top of pork loin.
- Bake another 10 mintes or until meat reaches 150 degrees Fahrenheit.
- Let stand for 5 minutes before serving.
PORK IN PEANUT SAUCE
A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.
Provided by GILL846
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g
THAI-STYLE PEANUT PORK
My husband and I both work long hours. This slow cooker recipe is large enough that the two of us can eat as much yummy pork as we like and still have leftovers! It's important to use low sodium or no-salt products in the recipe or the dish will be too salty.-Dawn Schmidt, Durham, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.
Nutrition Facts : Calories 405 calories, Fat 19g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
THAI PORK & PEANUT CURRY
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
SLOW COOKER THAI PEANUT PORK
This is a easy pork dish that your whole family will enjoy.
Provided by Justin McCraven
Categories World Cuisine Recipes Asian Thai
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
- Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
- Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 9.8 g, Cholesterol 36.1 mg, Fat 10.8 g, Fiber 2.2 g, Protein 19.2 g, SaturatedFat 2.7 g, Sodium 787.6 mg, Sugar 5.1 g
ANNETTE FUNICELLO'S PEANUT BUTTER PORK
Make and share this Annette Funicello's Peanut Butter Pork recipe from Food.com.
Provided by Lennie
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown pork chops in oil; remove from pan.
- Put peanut butter and soup in pan and heat, adding water gradually; stir until smooth.
- Add pork chops back to pan and add onion; bring to a boil.
- Reduce heat and simmer 50 minutes.
- Serve with rice.
Nutrition Facts : Calories 401.3, Fat 28.1, SaturatedFat 7.8, Cholesterol 75, Sodium 495.9, Carbohydrate 9.5, Fiber 1.6, Sugar 3.5, Protein 28.9
PEANUT BUTTER PORK CHOPS
I first made this many years ago and my family always asks me to cook it when they come to visit. It is very simple and quite good, we serve it with some roasted garlic mashed potatoes and a steamed green veggie or a salad.
Provided by Harley Grandma
Categories Pork
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Lightly brown pork chops and remove from skillet.
- Mix brown gravy as called for on pkg less a bit of the water and add the peanut butter to the gravy.
- Stir gently while it thickens and add the pork back into the pan, salt & pepper,
- add the onion and bell pepper rings cover and simmer over low heat for about 45 minutes.
THAI PORK WITH PEANUT SAUCE
This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.
Provided by JDOERINGPA
Categories World Cuisine Recipes Asian Thai
Time 17m
Yield 4
Number Of Ingredients 16
Steps:
- On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
- Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
- While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
- Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 16.4 g, Cholesterol 30.5 mg, Fat 26.9 g, Fiber 2.3 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 572.4 mg, Sugar 6.1 g
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