Don't let the list of ingredients throw you. Once everything is ready, this is a simple dish to prepare. Pork strips are easier to cut if you partically freeze the chops before cutting. Serve with baby corn and hot tea.

Black Thai Pork

4 boneless pork chops, cut into stir-fry strips

1 cup salsa OR picante sauce

1/2 cup peanut butter

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

1 tablespoon molasses

1 tablespoon water

1 teaspoon chili powder

1/2 teaspoon ground ginger

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1 tablespoon vegetable oil

1 tablespoon sesame seed, toasted if desired

2 tablespoons thinly sliced green onions

3 cups hot cooked cellophane noodles or rice

For sauce: In a medium saucepan combine salsa, peanut butter, soy sauce, vinegar, molasses and water. Bring to a boil, stirring often. Keep warm.

Meanwhile, in a plastic or paper bag combine chili powder, ginger, garlic salt and pepper. Add pork strips; shake until pork is coated with spice mixture.

In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2 to 3 minute or until cooked through. Spoon the sauce onto individual plates. Arrange the pork strips on top of sauce. Sprinkle with sesame seed, then top with green onions. Serve with noodles or rice.

Makes 6 servings.

Nutrition information per serving: 368 calories; 21 g protein;p 18 g fat (4 g saturated); 814 mg sodium; 35 mg cholesterol; 31 g carbohydrates; 2 g fiber.

Recipe from: National Pork Board; www.theotherwhitemeat.com