Peanut Powered Recipes

Peanutty Pork Salad

  • 1 pound lean, boneless pork chops
  • 1/4 cup orange marmalade
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1/4 cup chopped peanuts

Peanutty Sprinkles:

  • 3/4 cup peanuts
  • 1 egg white, slightly beaten
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder


  • 1 pound baby spinach
  • 2 cups mandarin orange sections
  • 1/2 red onion, thinly sliced

Onion and Peanut Dressing:

  • 1 cup vidalia onion salad dressing
  • 2 tablespoons peanut butter
  • 2 tablespoons orange marmalade
  • 3 tablespoons finely chopped peanuts

1. Brush pork chops with a mixture of marmalade, soy sauce, peanut butter and peanuts. Broil or grill on stove top grill to desired doneness. Slice into thin slices.

2. For Peanutty Sprinkles-toss peanuts with egg white, then put in a strainer to drain off excess egg white. Put peanuts on a well oiled cookie sheet, sprinkle with chili powder and garlic powder. Bake at 350°, stirring a couple of times, until lightly browned–about 8-10 minutes. Cool.

3. Mix salad ingredients together, put on 4 salad plates. Divide the pork slices among them. Sprinkle with Peanutty Sprinkles. Whisk together the dressing ingredients and pour dressing over.

Yield: Serves 4

Recipe by:
Terry Ann Moore
Oaklyn, NJ

Recipe Courtesy of the Plains Peanut Festival Recipe Contest