Basil-Peanut Butter Chops

Name: Basil-Peanut Butter Chops
Ingredients: 4 boneless pork chops 1-inch thick; 1/2 cup chicken broth; 4 inches cinnamon stick; 2 bay leaves; 1 tablespoon fresh ginger root grated; 1 teaspoon garlic minced; vegetable oil; 2/3 cup milk; 2 tablespoons peanut butter; 1 tablespoon honey; 1 teaspoon red pepper flakes crushed; 1 red bell pepper medium, sliced; 1/2 cup fresh basil chopped coarsely

13 ingredients

2 steps

Ingredients

4 boneless pork chops 1-inch thick
1/2 cup chicken broth
4 inches cinnamon stick
2 bay leaves
1 tablespoon fresh ginger root grated
1 teaspoon garlic minced
vegetable oil
2/3 cup milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon red pepper flakes crushed
1 red bell pepper medium, sliced
1/2 cup fresh basil chopped coarsely

Directions

1

In a medium saucepan combine chicken broth, cinnamon, bay leaves, ginger root and garlic. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Meanwhile, heat a large heavy skillet over medium-high heat. Brush chops lightly with oil and cook for 10-12 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove pork chops to a serving platter; keep warm.
2

Remove bay leaves and cinnamon from chicken broth mixture. Stir in milk, peanut butter and honey until smooth. Cook, uncovered, over medium-high heat for 5 minutes, stirring occasionally. Stir in bell pepper, crushed red pepper, and basil leaves. Continue cooking, uncovered, until sauce thickens slightly. Spoon the sauce over chops.