2 Thick cut pork chops

1/3 c. Oyster sauce 

1/2 c. Peanuts

1/4 c. Chopped cilantro

1 T. Cornstarch

2-3 T. Flour

1 T. Fish sauce
4 Garlic cloves

Salt and pepper

Canola oil

Serving Size: 4

Thinly slice pork chops and transfer to large mixing bowl.  Add salt and flour and coat individual slices of pork evenly.

Take cornstarch and add to a small bowl and add 1/2 c. of tap water and mix until cornstarch is dissolved and set aside.

Mince garlic and set aside.

Chop peanuts in a food processor or blender into smaller pieces and set aside.

In a large non-stick pan, coat the bottom with canola oil and heat to medium heat.  Drop slices of pork into hot pan and cook on each side, about 2 minutes.  Be sure not to crowd the pan and allow the pork to single layer onto the fry pan.  Pork will have to be cooked into batches.  Remove cooked pork to a plate and repeat with the next batch until pork is all cooked.  

Transfer cooked pork to a large mixing bowl and set aside.

In the hot pan, lower heat to medium-low and add garlic and sauté for about a minute.  Be careful not to burn the garlic or the dish will be bitter.  Add oyster sauce and fish sauce and whisk together until well combined.  Add about a half a cup of tap water and whisk until well combined, then mix up cornstarch mixture up and add to pan.  Whisk into sauce and it will thicken the sauce in a few minutes.  Add peanuts.

Taste sauce and add salt and pepper as necessary.  You shouldn’t need much salt since oyster and fish sauce are high in sodium and the peanuts as well, if you don’t use unsalted roasted peanuts.  

Transfer sauce into mixing bowl with pork and mix until well combined.  

Spoon over a bed of jasmine rice and add chopped cilantro on top and enjoy.

Cook Time: 1 hour