Pork Chops with Peanut/Ginger Sauce

These pan-seared pork chops get a quick, creamy sauce built right in the same skillet. Chicken broth, peanut butter, lemon juice, and ground ginger come together in about 30 seconds once the pork comes out, using all those browned bits stuck to the pan for extra flavor.

The sauce thickens fast because there’s so little liquid. It coats the back of a spoon almost immediately and clings to the chops and noodles underneath. The lemon juice brightens everything and keeps the peanut butter from tasting heavy.

This is a weeknight dinner that looks and tastes like you put in real effort. Two chops, one pan, 25 minutes, done.

Chef Tips

• Don’t skip draining the fat before making the sauce. Pork fat mixed with peanut butter creates a greasy, separated sauce instead of a smooth one.
• Medium heat for the sauce. High heat will scorch the peanut butter and turn it grainy. Just warm it gently until everything comes together.
• Slice the scallion thin. It softens in the warm sauce and adds a mild onion flavor without the crunch of raw onion.
• Use creamy peanut butter for the smoothest sauce. Chunky works but gives a rougher texture.

Variations

• Spicy peanut pork: Add a splash of sriracha or chili flakes to the sauce for heat.
• Thai-inspired: Swap lemon juice for lime, add a dash of fish sauce, and serve over rice noodles with fresh cilantro on top.