THAI PORK WITH SPICY PEANUT SAUCE

FOR THE PEANUT SAUCE:
1 cup reduced sodium chicken broth
1/4 cup chunky reduced-fat -peanut butter
2 tablespoons soy sauce, low sodium
2 tablespoons peeled and chopped ginger
1 tablespoon fresh lime juice
1/2 teaspoon chili powder*
1 clove garlic, crushed*
FOR THE PORK:
2 teaspoons vegetable oil
4 boneless pork center rib, trimmed and pounded to 1/4-inch thickness
1/4 cup thinly sliced scallions, divided use
2 tablespoons chopped fresh cilantro
hot cooked jasmine, Texmati or regular long-grain rice (to serve)

FOR THE PEANUT SAUCE:
In food processor or blender process chicken broth, peanut butter, soy sauce, ginger, lime juice, chili powder, and garlic until smooth; set aside.

TO PREPARE THE PORK:
In 12-inch nonstick skillet over medium heat, heat oil; add pounded cutlets; cook about 2 minutes on each side until lightly browned. Using slotted spoon, remove cutlets to plate.

TO PREPARE THE PEANUT SAUCE:
To drippings in skillet add reserved peanut butter mixture; bring to boil. Stir in half of scallions and all of cilantro; reduce heat to low.

Return cutlets to skillet; simmer, covered, 3 to 4 minutes until pork is cooked through and sauce is slightly thickened.

Serve pork sprinkled with remaining scallions. Serve on of jasmine, Texmati or regular long-grain rice.

*If available, chili paste can be substituted for chili powder, and crushed garlic.

Servings: 4
Adapted from source: Redbook; February, 1995