Basil-Peanut Butter Chops

• 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

1. 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.
2. 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.

pork chops, chicken broth, cinnamon stick, bay leaves, fresh ginger root, garlic, vegetable oil, milk, peanut butter, honey, red pepper, red bell pepper, fresh basil

Taken from www.yummly.com/recipe/Basil-Peanut-Butter-Chops-2254160 (may not work)