Stir together broth, soy sauce, cornstarch, curry powder and red pepper flakes. Set aside.
Trim fat from pork chops. Thinly slice across the grain into bite-size strips. Set aside.
Lightly coat nonstick wok or large skillet with cooking spray. Heat over medium-high heat; stir-fry onion and garlic 1 minute. Remove from wok.
Add broccoli and carrot to wok. Stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok.
Add oil to wok. Stir-fry pork, half at a time, 1 to 3 minutes or until no longer pink. Return all pork to wok. Stir broth mixture and add to wok; cook and stir until broth is boiling and slightly thickened. Return all vegetables to wok and heat through.
Serve pork mixture over hot cooked rice. Sprinkle with peanuts.
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