Recipe Details

Just Peachy Peanutty Pork

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 0 - 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

6 boneless pork chops, trimmed, cut into 4x1x1-inch strips (about 1 1/2 pounds)
1/4 cup peanut butter
1/4 cup peach jam
1 1/2 cups shredded coconut
3/4 cup graham cracker crumbs
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon black pepper

Cooking Directions

 

Heat oven to 400 degrees F. Spray a 15x10x1inch baking pan with nonstick cooking spray. In small saucepan, melt together peanut butter and jam over low heat; remove from heat. Add pork and toss to coat. In a large resealable bag, combine coconut, cracker crumbs, curry powder, ginger and pepper; shake well to blend. Add pork to bag, a few pieces at a time; shake to coat.* Place pork in prepared pan and bake 8 minutes. Turn and bake 8 minutes more, until coconut is nicely toasted. Serve with hot rice or couscous and chutney, if desired.

Serves 6

*Can also put coconut/crumb mixture in a large shallow dish and turn pieces of pork to coat.


 

Serving Suggestions

Most kids adore anything with peanut butter and this pork dish blends that favorite with the sweetness of peach jam. Have younger cooks help with coating the pork with the crumb mixture. The result is a dish, ready in about 30 minutes, that appeals to kids of all ages.

Nutrition Information

Calories: 440 calories
Protein: 29 grams
Fat: 21 grams
Sodium: 260 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 11 grams
Carbohydrates: 35 grams

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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