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. ---------------------------------------------------------------------------
Nutrition
Ingredients
