- 6 boneless pork chops (about 1 1/2 lbs.), trimmed, cut into 4x1x1-inch strips
- 1/4 peanut butter
- 1/4 peach jam
- 1 1/2 s shredded coconut
- 3/4 graham cracker crumbs
- 2 teaspoons curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
Heat oven to 400°. Spray 15x10x1-inch baking pan with nonstick cooking spray. In small saucepan, melt together peanut butter and jam over low heat; remove from heat. Add pork and toss to coat. In large, resealable plastic bag, combine coconut, cracker crumbs, curry powder, ginger and pepper; shake well to blend. Add pork to bag, a few pieces at a time; shake to coat. Place pork in prepared pan and bake 8 minutes. Turn and bake 8 minutes more, until coconut is nicely toasted. Serve pork with hot rice and chutney, if desired.
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