Cilantro-Crusted Pork Chops with Chipotle-Peanut Sauce

Ingredients

• 1 tsp brown sugar 
• 1  chipotle pepper in adobo sauce canned chopped
• 3 Tbsp creamy peanut butter 
• 1  eggs beaten
• 0.5 cup chicken broth fat-free reduced-sodium
• 0.3 cup cilantro leaves fresh divided finely chopped
• 2 cloves garlic minced
• 3 Tbsp oil divided
• 1.5 lb pork chops boneless
• 1.3 cups ritz crackers crushed finely
• 0.3 cup planters roasted peanuts dry chopped

Equipment

• frying pan
• sauce pan

Directions

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