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In a food processor or by hand, chop 3/4 cup peanuts. In a shallow dish, combine chopped peanuts and chili powder. Press pork chops into peanut mixture, turning to coat on both sides.
Heat oil in an extra-large skillet over medium heat. Add chops; cook for about 10 minutes or until slightly pink in the center and juices run clear (160°F), turning once halfway through cooking.
Meanwhile, in a medium bowl, stir together vinegar and sugar until sugar is dissolved. Using a vegetable peeler, cut carrots and cucumber lengthwise into ribbons. Add to the vinegar mixture in bowl. Stir in the remaining 1/4 cup peanuts and the cilantro leaves.
Serve chops with carrot-cucumber mixture. Sprinkle with additional chili powder.