In a small bowl combine peanut butter, rice wine vinegar, soy sauce and five spice powder.

Combine well until resembling a thick paste.

Season both sides of pork chops with salt and pepper.

Spread a thin layer of the peanut butter mixture over both sides of the chops.

Not too thick!

Place breadcrumbs in a shallow bowl or on a piece of wax paper.

Season with another dash of five spice powder.

Coat pork chops well with bread crumbs.

Heat oil in nonstick skillet.

When hot, place chops in skillet, and pan fry over medium to medium high heat for 3 1/2 to 4 minutes per side, being careful not to burn your breading.

If the pan seems too hot, lower the heat a little.

Serve immediately.

If you wish you can make a peanut sauce from the remaining peanut butter mixture by putting it in a small saucepan, adding about a 1/4 cup chicken broth, dash of cayenne pepper to suit your taste, and a little more soy sauce.

Stir well to combine over medium low heat, adding hot water if necessary to reach desired thickness.