Hot cooked rice, steamed
snow peas and warmed tortillas complete this fusion-flavor meal.
Basil-Peanut
Butter Chops
4 boneless pork chops,
1-inch thick
1/2 cup chicken broth
4 inches stick cinnamon
2 bay leaves
1 tablespoon grated ginger root
1 teaspoon minced garlic
Vegetable oil
2/3 cup milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon crushed red pepper
1 medium red bell pepper, sliced
1/2 cup fresh basil leaves, 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 to 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.
