• 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

  Salad:

• 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

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