On a plate, COMBINE flour, cumin, cayenne pepper and salt, STIRRING to distribute the spices.
COAT pork chops with the flour mixture, SHAKING off any excess.
HEAT oil in a large skillet over medium-high heat.
PLACE pork chops in the hot skillet; FRY until cooked through, about 4 minutes per side, .
TRANSFER pork chops to a serving platter when they finish cooking; keep warm.
Meanwhile, in a small mixing bowl, STIR together chicken broth, coconut milk, peanut butter, honey, ginger and salt.
POUR the peanut sauce into the skillet; COOK, STIRRING constantly until thickened, about 2 minutes.
POUR peanut sauce over the chops.
GARNISH with green onion, bell pepper, peanuts and cilantro.
Per Serving (excluding unknown items): 517 Calories; 38g Fat (64.6% calories from fat); 30g Protein; 17g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 641mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates.