- 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)
- 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.
- 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.