Peanut pork chops

These peanut pork chops were heavily inspired by Sunny Anderson’s peanut pulled pork recipe. I saw it on Instagram and I was so hungry that I had to recreate it. I didn’t have time to make pulled pork since that takes over 3 hours to get ready. The peanut marinade is nothing complicated and this tastes out of this world. It makes the pork super tasty with a slightly crispy exterior but tender on the inside. However, I think this marinade would work for chicken, lamb or duck meat.

Initially I made these pork chops on the stove in a frying pan. But they actually browned too fast because of the thick marinade. So I baked these instead and got these tender and juicier pork. This is because roasting these pork chops in the oven collects the juices as opposed to the stove top method where it just dries out the meat.

The marinade consists of peanut butter, vinegar, lemon juice, garlic, salt, and pepper. So it is made of basic ingredients which are easy to find. I served these pork chops with my roasted plantain recipe which is currently featured in my holiday cookbook, Cozy Delights. And yes I also have my very own pulled pork recipe which uses a maple syrup and bourbon marinade. Enjoy!

Peanut pork chops

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Servings: 6 Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1.6 kg pork chops (5-6 pieces)

1 tablespoon table salt

1/4 cup smooth peanut butter, at room temperature

1 tablespoon ground black pepper

1 tablespoon vinegar (any works)

1 teaspoon lemon juice

1 teaspoon minced garlic or garlic powder

Chopped fresh herbs to garnish

Instructions

1. Combine the salt, peanut butter, black pepper, vinegar, lemon juice, garlic together in a huge mixing bowl. This is your peanut marinade.
2. Add the pork chops to this bowl and coat them generously with the peanut marinade.
3. Wrap the top of the bowl with cling wrap and refrigerate for an hour or overnight.
4. Preheat the oven to 400°F/205°C and bake the pork chops in a 13x9 inch baking tray for 30 minutes, then flip and bake for another 15-20 minutes.
5. You can broil the pork in the last five minutes to a brown, crispy top.
6. Let the pork chops cool slightly before cutting.

Notes

Keep leftovers refrigerated for up to 2 days. I've found that pork chop leftovers don't taste so good on the fourth day.