Cilantro-Crusted Pork Chops with Chipotle-Peanut Sauce

• 30 RITZ Crackers, finely crushed (about 1-1/4 cups)
• 1/3 cup finely chopped fresh cilantro, divided
• 6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
• 1 egg, beaten
• 3 Tbsp. oil, divided
• 2 cloves garlic, minced
• 1/2 cup fat-free reduced-sodium chicken broth
• 3 Tbsp. creamy peanut butter
• 1 canned chipotle pepper in adobo sauce, chopped
• 1 tsp. brown sugar
• 1/4 cup PLANTERS Dry Roasted Peanuts, chopped Rite Aid Buy 1 Get 1 Free thru 02/06

1. Combine cracker crumbs and 1/4 cup cilantro in pie plate.
2. Dip chops in egg, then in crumb mixture, turning to evenly coat both sides of each chop.
3. Heat 1 Tbsp.
4. oil in large nonstick skillet on medium heat.
5. Add 3 chops; cook 4 min.
6. on each side or until done (145F).
7. Remove from skillet; cover to keep warm.
8. Repeat with 1 Tbsp.
9. of the remaining oil and remaining chops; remove from heat, then let stand 3 min.
10. Meanwhile, heat remaining oil in small saucepan on medium heat.
11. Add garlic; cook and stir 2 to 3 min.
12. or until golden brown.
13. Add broth, peanut butter, peppers and sugar; stir.
14. Bring to boil on medium-high heat; simmer on medium-low heat 3 min.
15. or until thickened, stirring occasionally.
16. Serve chops topped with sauce, nuts and remaining cilantro.

crackers, fresh cilantro, pork chops, egg, oil, garlic, chicken broth, peanut butter, pepper, brown sugar, peanuts

Taken from www.kraftrecipes.com/recipes/cilantro-crusted-pork-chops-chipotle-peanut-sauce-104734.aspx (may not work)