Ingredients
1/3
cup Gold Medal™ all-purpose flour
1/2
teaspoon garlic-pepper blend
4
boneless pork loin chops, 1 inch thick (1 1/2 lb), cut into 1-inch cubes
3
tablespoons vegetable oil
1
bottle (11.5 oz) peanut sauce
1
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon crushed red pepper flakes
2
cups cubed (1 inch) peeled butternut squash (about 3/4 lb)
1
medium red bell pepper, cut into 1-inch pieces (1 1/4 cups)
4
oz fresh snow pea pods (1 cup), stings removed, cut diagonally in half
Preparation
In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix. Add pork; seal bag and shake to coat.
In 5-quart Dutch oven, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.
Stir in peanut sauce, broth and pepper flakes. Heat to boiling. Boil 1 minute, scraping brown bits off bottom of Dutch oven. Reduce heat to low. Cover; simmer 30 minutes.
Add squash. Cover; simmer 30 minutes or until pork and squash are tender.
Stir in bell pepper and pea pods. Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender. If desired, serve over hot cooked white rice.
