1 tbsp olive oil
4 center cut pork rib chops, 1/2 inch thick
2 red jalapeno chilies, seeded, finely chopped
2 garlic cloves, finely chopped
1/4 cup fish sauce
4 tsp sugar
1/4 cup chopped cilantro
1/4 cup chopped dry roasted nuts
Heat oil in large skillet over medium-high heat. Add pork chops, cook 8-10 minutes, turning once.
Add chilies and garlic, cook over medium heat 1-2 minutes or until softened.
In separate pot, mix fish sauce and sugar, bring to boil. Boil 1 minute. Pour over pork chops. Sprinkle with cilantro and peanuts.
Save by using Pompeian Extra Virgin Olive Oil and Serve with Baby Carrots.
Prices Valid March 11, 2018 to March 17, 2018
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