Slice the onion. Seed and slice the red bell pepper.
Cook the rice, as directed.
In a large skillet, heat the oil, then saute the onion and bell pepper for 3 to 4 minutes.
Then nestle the pork chops into the bell peppers and onions and pour the Thai peanut sauce and 1/2 cup of the canned coconut milk over the top.
Bring to bubbling over medium heat and cook the pork chops through, flipping once and stirring often. Once the pork chops are cooked through, remove the skillet from the heat.
Serve Thai Peanut Pork Chops with cilantro garnish, over rice with veggies.