Pork Chops 'N Peanut Butter Gravy

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Pork Chops 'N Peanut Butter Gravy

This recipe is part of the Georgia Peanut Commission collection of recipes dating back to the 70s. We hope you enjoy our retro collection.
Servings 6


  • 3/4 cup Peanut Butter
  • 3 tbsp. Lemon Juice
  • 4 1/2 tsp Chili Powder
  • 1 1/2 tsp Garlic Salt
  • 1 Chicken Bouillon Cube
  • 1 cup Hot Water
  • 6 Pork Chops 1-inch thick
  • 1 tbsp. Oil or Shortening
  • 3 tbsp. Chopped Peanuts


  • Combine peanut butter, lemon juice, chili powder and garlic salt.
  • Dissolve bouillon cube in 1 cup hot water.
  • Brown chops in oil on both sides in a large frypan with oven proof handle.
  • Spread chops with 1 tablespoon of peanut butter mixture; reserve remainder.
  • Pour 1/2 cup bouillon into pan.
  • Cover and bake in preheated 350-degree oven for 45 minutes.
  • Uncover. Sprinkle chops with 3 tablespoons chopped peanuts, and bake an additional 15 minutes uncovered.
  • Remove chops to warm platter; keep warm.

Make Gravy:

  • Measure drippings; add water to make 1 ¬∑cup and return to skillet with remaining bouillon.
  • Add reserved peanut butter mixture and beat until smooth; heat to boiling.
  • Serve gravy with chops and mashed or baked potatoes.
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