Reviewed: Apr. 18, 2013

This was my first time using peanut butter in a savory dish & I discovered that I don't care for it at all(not the fault of the recipe, just my personal taste). That being said, I'm reviewing this on the other family member's opinions. No one was overwhelmed w/this. They thought it could use for heat(spice) &, oddly, the pork didn't absorb a lot of the flavor. I WILL say that it was easy to throw together & the meat shredded itself as I stirred.

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Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Mar. 5, 2013

Excellent served it on rice, will be making this frequently! My 5 & 6 year old loved it too:)

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Reviewer:

Claudine

Reviewed: Mar. 2, 2013

Needs more concentrated flavor

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Reviewer:

frencca

Reviewed: Feb. 5, 2013

We really liked this. I had some bone in pork chops I needed to use, and just eliminated the chicken broth. Then just took the bones out once they cooked down. I made a lot, and we served it over rice and had plenty for leftovers. I didn't make too many changes this time, but it seems like a pretty versatile recipe and I'll probably play around more in the future.

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Reviewer:

freidarose

Reviewed: Jan. 12, 2013

This was delicious, but I would cut down on the broth and add some vinegar and/or lime juice to make it taste more like a Thai peanut butter sauce.

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Reviewer:

LoreWoody

Reviewed: Nov. 30, 2012

Very good, very satisfying. I did veer from the recipe: I did not use chicken broth but instead subbed a can of coconut milk. Did not use honey, but brown sugar. I did not put the peppers in the slow cooker but rather mixed them with olive oil, lemon juice, salt and then broiled them (with onions) to vary the texture.

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Reviewer:

SAMMARTI

Cooking Level: Expert

Reviewed: Nov. 14, 2012

How exciting to find something to do with pork chops in the crockpot! I wasn't completely blown away by this, but I liked it enough that I could see adding it to our rotation. I'll up all of the spices a bit next time, as I would have liked a stronger flavor from the crushed red pepper and ginger.

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Reviewer:

AllieDream

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Silver Spring, Maryland, USA

Reviewed: Nov. 6, 2012

So yummy! My boyfriend asked me if i could start making it every week, and extra for leftovers for lunch! Cooked on low for 2 hours, and high for 2 more. I used a pork tenderloin, instead of pork chops. I omitted the 2 red peppers, as I didn't have any one hand. I added fresh broccoli, after about the first hour n a half. Served over brown rice with crushed peanuts and green onion! Spicy & savory! Mmmm! Will try next time with PB2(peanut flour), to slash the fat, even if it is a healthy one.

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Reviewer:

misscait21

Cooking Level: Intermediate

Home Town: Titusville, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

Reviewed: Jul. 22, 2012

I use this recipe maybe once a month, with varied success that's probably completely my fault. Sometimes it comes out too soupy, and sometimes too dry. When it comes out well or soupy it's great and we eat it over rice. The peppers do tend to shrink down to unrecognizable pepperyness, but we also cook it for 6-8 hours depending on who is home on time.

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Reviewer:

(h3r1$h

Reviewed: Mar. 30, 2012

This wasn't too bad, but I don't think my family really cared for it. I added my sliced peppers and a sliced onion about 2 hours before the dish was finished cooking so that they wouldn't be mushy.

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