Prep 15 mins
Cook 30 mins
I'm not sure what to say about this except that they have a nice mix of interesting tastes that I just want to share with everyone! I guess you could call them Thai influenced?
- 4 boneless pork chops, 1-inch thick
- 1⁄2 cup chicken broth
- 1 cinnamon stick (4-inch)
- 2 bay leaves
- 1 tablespoon grated gingerroot
- 1 teaspoon minced garlic
- vegetable oil
- 2⁄3 cup milk
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 1 teaspoon crushed red pepper flakes
- 1 medium red bell pepper, sliced
- 1⁄2 cup fresh basil leaf, chopped coarsely
- 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 8-10 minutes, turning occasionally, until evenly browned on both sides. Remove pork chops to a serving platter; keep warm.
- 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.