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Categories:
pork chops chicken broth cinnamon bay leaves gingerroot garlic vegetable oil milk peanut butter honey red pepper red bell pepper fresh basil leaf
Viewed: 11 - Published at: 2 years agoIngredients
- 4 boneless pork chops, 1-inch thick
- 12 cup chicken broth
- 1 cinnamon stick (4-inch)
- 2 bay leaves
- 1 tablespoon grated gingerroot
- 1 teaspoon minced garlic
- vegetable oil
- 23 cup milk
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 1 teaspoon crushed red pepper flakes
- 1 medium red bell pepper, sliced
- 12 cup fresh basil leaf, chopped coarsely
Method
- 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.
