Peanutty Pork Salad
Recipe by: Terry Ann Moore

1 pound lean, boneless pork chops
1/4 cup orange marmalade
2 tablespoons soy sauce
2 tablespoons peanut butter
1/4 cup chopped peanuts

Peanutty Sprinkles:
3/4 cup peanuts
1 egg white, slightly beaten
1 teaspoon chili powder
1/2 teaspoon garlic powder

Salad:
1 pound baby spinach
2 cups mandarin orange sections
1/2 red onion, thinly sliced

Onion and Peanut Dressing:
1 cup vidalia onion salad dressing
2 tablespoons peanut butter
2 tablespoons orange marmalade
3 tablespoons finely chopped peanuts

Brush pork chops with a mixture of marmalade, soy sauce, peanut butter and peanuts. Broil or grill on stove top grill to desired doneness. Slice into thin slices. For Peanutty Sprinkles-toss peanuts with egg white, then put in a strainer to drain off excess egg white. Put peanuts on a well oiled cookie sheet, sprinkle with chili powder and garlic powder. Bake at 350°, stirring a couple of times, until lightly browned--about 8-10 minutes. Cool. Mix salad ingredients together, put on 4 salad plates. Divide the pork slices among them. Sprinkle with Peanutty Sprinkles. Whisk together the dressing ingredients and pour dressing over. Yield: Serves 4