Thai Pork with Peanut Sauce Recipe

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Most Helpful Positive Review

Nov 12, 2005

We loved this recipe ~ instead of using pork chops, we used pork tenderloin which we marinated with olive oil, cumin, ginger, cayenne and garlic then grilled the whole tenderloin and served it with the peanut sauce over rice. Delicious !!!

—Lori

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Most Helpful Critical Review

May 19, 2005

My family quite enjoyed this - but I have to say I found the peanut sauce a little overpowering. I would probably make this again, but add a bit more coconut milk or water to the sauce.

—Akubra17

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180 Ratings

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Jul 29, 2006

This was a first for me to make something Thai. Since I don't really know what thai food should taste like, I am not sure I would be a fair judge of this recipe. I made this for my family and it was easy to make. I doubled the sauce part and I would encourage you to do the same. The flavors were interesting and different...I would say different-good. Instead of using the red bell peppers as a garnish, I put them in the sauce during the last couple of minutes with half of the green onions to flavor the sauce alittle more. I garnished the meat with the other half of the green onions and sprinkled the peanuts on top as the recipe says. It was a beautiful presentation. My brother in law has had thai with this paticular peanut sauce and he said it was excellent. I thought the meat would have a "bite" to it with the red pepper in it, but I hardly noticed it. My 2 year old and 5 year old ate it with no complaint about hotness. I would of preferred it alittle hotter, so next time I will increase that- or maybe just put the red pepper on the table for each person to decide how hot they want it. Be sure not to overcook the pork so it will remain moist. If you have alittle pink in the middle when you pull it from the pan, as it sits it will continue cooking on it's own while you are preparing the sauce..it will be perfectly done and moist.

—Chuck

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Oct 02, 2006

thanks for a fine, "Thai style" pork chop recipe that is both tasty, and easy to put together. BTW, for those who were put off by the extra coconut milk, this is a clue; put the excess in a small freezer proof container and freeze it. The stuff lasts for about a half a year that way, and if you don't use it in that amount of time it is too bad. I too made a bit more sauce, and I used some cashews instead of the dry roasted peanuts. But that was not for any reason other than I had the one and not the other? Thanks, good stuff. Clint.

—CLINTWIGEN

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Aug 14, 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.

—TABIJO

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May 16, 2005

I was tempted to try this recipe using chicken instead of pork, but my husband was in the mood for pork, so I made it exactly as written and it didn't disappoint! Yum! What a wonderful and tasty dish! We really enjoyed the flavor combinations and will definitely be making this again.

—ryanandkylesmom

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Jul 27, 2009

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.

—DetectiveL

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Jan 24, 2011

Wow, this was great! I made it exactly as the recipe stated. All three kids had seconds and even my picky husband enjoyed it. I think I would have liked some garlic or cayenne in the sauce (I like spicey food) but then my kids wouldn't have liked it as much. The topping of pepper, onion peanuts and cilantro on really takes this from good to fantastic. Thanks for a great recipe!

—KANANICOOKS

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Nutrition

Calories
366 kcal
18%

Carbohydrates
16.4 g
5%

Cholesterol
31 mg
10%

Fat
26.9 g
41%

Fiber
2.3 g
9%

Protein
17.3 g
35%

Sodium
572 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Thai Pork with Peanut Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 366
** Calories from Fat: 242

% Daily Value *
** Total Fat 26.9g 41 %
** Saturated Fat 9.8g 49 %
** Cholesterol 31mg 10 %
** Sodium 572mg 23 %
** Potassium 422mg 12 %
** Total Carbohydrates 16.4g 5 %
** Dietary Fiber 2.3g 9 %
** Protein 17.3g 35 %
** Sugars 6.1g
** Vitamin A 12 %
** Vitamin C 25 %
** Calcium 5 %
** Iron 27 %
** Thiamin 35 %
** Niacin 64 %
** Vitamin B6 16 %
** Magnesium 20 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.