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)
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    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.
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