Servings: 4
Prep Time: 15 Min.
Cook Time: 25 Min.

+ 2 boneless pork chops, 3/4-in. thick
+ 2 tsp. vegetable oil
+ 1 15-oz. package pizza crust, (Boboli)
+ 1/2 c. Thai peanut sauce
+ 1/2 c. pea pods, thinly sliced
+ 1/4 c. carrots, shredded
+ 1 c. mozzarella cheese, shredded
+ cilantro leaves, chopped, if desired

1. Heat the oven to 425°F.
2. Place the pizza crust on a baking sheet. Spread the peanut sauce onto the crust. Sprinkle with pea pods and carrots.
3. Heat the oil in a nonstick skillet and heat over medium-high heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook 4 minutes until browned and internal temperature reaches 145°F, followed by a 3-minute rest time. Cut into thin slices. Arrange on the pizza crust. Cover with cheese.
4. Bake 12 to 14 minutes or until the cheese is melted and bubbly. Let stand 5 minutes before slicing. Sprinkle with chopped cilantro if desired.

* Tip: Use 1 1/2 cups leftover cubed cooked pork instead of pork chops.

* Easy recipe for a party or a quick week night. You can also use leftover cooked pork. Find shredded carrots in the produce aisle and Thai peanut sauce in the Asian aisle or in a specialty store. Serve as part of a party buffet or as a meal with a fresh salad and Mandarin oranges.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 520;   Total Fat: 21g;   Saturated Fat: 8g;   Cholesterol: 50mg;   Total Carbs: 53g;   Fiber: 3g;   Protein: 30g;   Sodium: 1260mg;