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| 1 Tasse | Chicken broth -- reduced |
| | Sodium |
| 1/4 Tasse | Peanut butter, reduced-fat |
| | Chunky |
| 2 Esslöffel | Soy sauce, low sodium |
| 2 Esslöffel | Ginger -- peeled & chopped |
| 1 Esslöffel | lime juice fresh |
| 1/2 Teelöffel | chilli powder |
| 1 | Cloves garlic crushed |
| 2 Teelöffel | vegetable oil |
| 4 | Boneless pork center rib |
| | Trimmed |
| 1/4 Tasse | scallions thinly sliced |
| 2 Esslöffel | cilantro Fresh, chopped |
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*Pound boneless pork chops to 1/4" thickness.
1. In food processor or blender process chicken broth, peanut butter, soy sauce, ginger, lime juice, and chili paste until smooth; set aside. 2. In 12" nonstick skillet over medium heat, heat oil; add pounded cutlets; cook about 2 minutes on each side until lightly browned. Using slotted spoon, remove cutlets to plate. 3. To droppings in skillet add reserved peanut butter mixture; bring to boil. Stir in half of scallions and all of cilantro; reduce heat to low. Return cutlets to skillet; simmer, covered, 3 to 4 minutes until pork is cooked through and sauce is slightly thickened. 4. Serve pork sprinkled with remaining scallions.
~0800
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