Ingredients: 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

Recipe Info Category: Pork & Veal Rating: 3 Contributor: Jane Gill

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.

Spoon the sauce over chops.