Reviewed: Oct. 27, 2009

Very good! Cooked 3 chops and doubled the sauce as others suggested, glad I did. Think the sauce needed something more, will add garlic and a little kick with some cayenne next time. Also, after cooking the chops will slice them and let simmer in the sauce. Served it over brown rice with some stir fry veggies. Very easy with great results!

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CLSPET

Cooking Level: Intermediate

Home Town: Weirton, West Virginia, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Aug. 31, 2009

I liked the many flavors in this and the crunch of the peanuts. It actually was more work than what it seemed like it was going to be. Maybe that is because my pork chops were too thick so they took forever to cook on the stove and it made our whole house smell like grease for 2 days. Make sure you get the thinner pork chops without a bone!!!

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Allison H.

Cooking Level: Intermediate

Home Town: Holyrood, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Aug. 30, 2009

This stuff was great. The hubs initially wrinkled up his nose when I suggested it, but he loved it. Like another reviewer, I used cream of coconut, about half the amount, since that is what hubs brought home. I doubled the sauce for the two chops we had and had a little left over. Used a little snack-pack of hot peanuts and one of honey-roasted peanuts. No cilantro and we didn't miss it. Added juice of half a lime. Served over lo mein-style noodles. We will be having this again. Yum.

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judiblue

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Reviewed: Aug. 7, 2009

I followed the recipe exactly and it was pretty bland. The peanut sauce took a long time to thicken. I also found the coating on the pork chops didn't add anything to the dish.

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akajb

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 23, 2009

This was ok. Kind of bland. I followed the recipe to the letter. It was alright but I don't know if I'll make it again. Not to say others wont like it, obviously they do. But personally, it just wasn't a "favorite". Thank you though.

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Jul. 4, 2009

I don't care for red bell pepper so I left it out. I added regular onions too. The sauce was a dreary brown color but very tasty. Next time I plan on sauting some jullienned carrots and adding to it.

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jul. 2, 2009

This just didn't do it for us. The pork was OK, but the sauce needed something. Just too bland for our tastes.

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doxy

Cooking Level: Expert

Living In: Waco, Texas, USA

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Reviewed: Jun. 2, 2009

Tastes like something served in a restaurant! I can hardly believe this came out of my kitchen. I added the peppers and green onions into the sauce. Fantastic.

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ellenisland

Cooking Level: Intermediate

Home Town: Monroeville, Pennsylvania, USA

Living In: Williston, Vermont, USA

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Reviewed: May 6, 2009

Tasty sauce! My pork was tough, but that is not the recipe's fault. I left off the garnishes because we did not have those items, and I didn't want to make a special trip to the store for them.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 15, 2009

Okay, not bad.

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kac2research

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

This turned out delicious! I made it with chicken breasts instead of pork, and doubled the sauce as suggested from previous reviews.

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pham20

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Reviewed: Feb. 8, 2009

This was delicious. I served it with Peanut Butter Noodles on this website which was a bit of a mistake because both recipes have VERY strong/rich flavors... nevertheless, these chops were superb and I will definitely make them again..... maybe with some plain white rice (for the sauce) and a salad with a miso dressing for an Asian flair. Oh, the sauce went from thin to a bit over-thick quickly, so watch out for that .. .espec if you are wanting something to pour over rice. Maybe, if making rice, I'll double the sauce so there's enough to pour over the rice. The sauce was really yummy and reminded me SO MUCH of the food I get at my yummy local Thai restaurant. EDIT: Made this again, (no red peppers for us!) tripled the sauce and made rice. Tripling gave me a bit too much sauce, doubling would probably be perfect. Poured the sauce over the rice with the onions/cilantro/peanuts. Still a delicious recipe.

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Feb. 2, 2009

I thought it was ok but picky hubby hated it

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Jenny

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Reviewed: Feb. 1, 2009

This was so good! My husband and I don't usually go for "sweet" dishes, but after seeing the reviews, we decided to try it. It was worth it! The flavors blend together so perfectly. We just put the pork on a bed of rice and then poured the sauce over the top, garnished with about 5 red pepper strips and then the peanuts, cilantro, and onions. It was a hit! Definitely will make again.

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LindsayT

Cooking Level: Expert

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Reviewed: Jan. 27, 2009

YUM! This was a really easy and delicious recipe. I think it tasted very authentic. I also doubled the yummy sauce recipe. I cooked the red pepper with the pork and served with brown rice and steamed broccoli. Next time, I will add some Thai chili paste to spice it up a bit!

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Kaylee Durow

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Reviewed: Jan. 9, 2009

This was good and I will make again. Only changes I made was to sautee some garlic in the pan prior to add the sauce. I also chopped the red peppers and added them and the scallions to the sauce one it had thickened to warm them up. Next time I will increase the cayanne as I felt it need a bit more kick. The husband loved it as is. Thanks for the recipe.

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LOWA

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

I made this for dinner tonight to use up some pork chops. I cut the bone out, made medallions, and fried them substituting garlic for the red pepper, and gluten-free flour for the all-purpose flour. The peanut sauce was great, and I used light coconut milk to save a few calories. Served over brown rice, with corn and green peas. Great gluten-free dinner! My 8-year-old wasn't a big fan of this.

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SHANNON877

Cooking Level: Intermediate

Living In: Bossier City, Louisiana, USA

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Reviewed: Dec. 16, 2008

I loved this recipe. It was so tender and the red pepper with the onion and peanuts were a perfect compliment to the meal

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sharon

Cooking Level: Beginning

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Reviewed: Nov. 3, 2008

This was really good, much better than the Thai restaurant down the street (and cheaper too!). I had a lingering single bone in chop, that I cut into chunks. I also used half a chicken breast (cooking in seperate pans). I did not bother with the red bell since they are so expensive, and used several packets of McDonalds sundae peanut's that I saved. I also used 1/2 tsp chicken bullion in the 1/3 cup water. Can't wait to find an excuse to make again!

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April B.

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

I didn't try this myself, but my husband loved it. I made 1.5 times the amount of sauce and it was perfect. I didn't bother measuring the amounts of red pepper, onion, nuts, and cilantro for garnish--just did it to taste (i.e., a lot of each). EDITED: I tried this finally and it's very good. Served with Thai fried rice and lots of crushed nuts, yum.

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