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

Ingredients
  

  • 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

Instructions
 

  • 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.