On a plate, combine flour, cumin, cayenne pepper, and 1/2 teaspoon of salt. Stir to distribute the spices. Coat pork chops with flour mixture, and shake off any excess.
Heat oil in a large skillet over medium-high heat. Place pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
While the pork chops cook, stir together chicken broth, coconut milk, peanut butter, honey, ginger, and 1/4 teaspoon of salt.
Remove pork chops to a serving platter, and keep warm.
Pour peanut sauce into the skillet. Cook, stirring constantly, for 2 minutes, or until thickened. Pour peanut sauce over chops, and gan” method=”GET” rel=”noopener” action=”/recipe/83083/thai-pork-with-peanut-sauce/?print” data-tracking-container=”true” aria-label=”Print this article.” target=”_blank
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| 366 | Calories |
| 27g | Fat |
| 16g | Carbs |
| 17g | Protein |
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