A creamy Thai peanut sauce coats tender pork in this delectable dish. The recipe is from a friend in my cooking club, and it’s always a favorite. —Amy Van Orman, Rockford, Michigan
Ingredients
- 1/4 cup teriyaki sauce
- 2 tablespoons rice vinegar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced garlic
- 2 pounds boneless pork loin chops
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1/4 cup creamy peanut butter
- Hot cooked rice
- 1/2 cup chopped green onions
- 1/2 cup dry roasted peanuts
- Lime juice and Sriracha chili sauce, optional
Directions
- Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours.
- Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork.
- Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.
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