Ahhh...So light...So tasty...So easy...So good
Prep: 15 minutes
Grill: 11 minutes
It may look like a long list, but it's really fast
1/3 Cup Creamy Peanut Butter
1/3 Cup Pineapple Juice
2 Tbs finely chopped green onion (1)
1 Tbs Soy Sauce
1 Tbs Honey
1/4 tsp ground ginger
1/2 tsp dry mustard
Few dashes hot pepper sauce
1/3 Cup finely shopped honey-roasted peanuts
2 Tbs fine dry bread crumbs
1 Tbs toasted sesame seeds
4 boneless pork sirloin chops
4 ounces angel hair pasta
1. Make Peanut Sauce: In a small saucepan heat peanut butter until melted; gradually whisk in pineapple juice, green onion, soy sauce, honey, ginger, mustard, and hot pepper sauce. Set aside 2 tbs of the peanut sauce. Keep remaining peanut sauce warm.
2. Make Crust: In a small bowl combine peanuts, bread crumbs, and sesame seeds; set aside.
3. Grill Chops: Place chops on grill rack over medium heat and cook for 6 minutes. Turn chops; brush with the reserved 2 tablespoons peanut sauce. Sprinkle chops with crust mixture. With the back of a metal spatula, press crust mixture onto chops. Cover; grill for 5-7 minutes more or until chops are slightly pink in the centers and juices run clear (160 F).
4. Cook Pasta: Meanwhile, cook noodles according to package directions; drain. Toss noodles with remaining warm peanut sauce. Serve with chops.
And Kerri's two cents: We didn't have the green onion or sesame seeds, and even by omitting these the recipe was delicious. We also subsituted 1/3 tsp mustard for the dry mustard. And we made extra crust mixture and sprinkled it into our pasta, giving it more flavor. We really like this meal. Just one of many from Better homes and Gardens New Grilling Book.