Basil Peanut Butter Chops |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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? Ingredients:
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 |
Directions:
1. In a medium saucepan combine chicken broth, cinnamon, bay leaves, ginger root and garlic. Bring to boiling; reduce heat.
2. Cover and simmer for 15 minutes.
3. 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.
4. Remove bay leaves and cinnamon from chicken broth mixture.
5. Stir in milk, peanut butter and honey until smooth. Cook, uncovered, over medium-high heat for 5 minutes, stirring occasionally.
6. Stir in bell pepper, crushed red pepper, and basil leaves. Continue cooking, uncovered, until sauce thickens slightly.
7. Spoon the sauce over chops.
|
|