Hot cooked rice, steamed snow peas and warmed tortillas complete this fusion-flavor meal.

Basil-Peanut Butter Chops

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

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.
2. 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.
3. 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.
4. Spoon the sauce over chops.

Makes 4 servings.

Nutrition Facts: Calories 239 calories Protein 27 grams Fat 8 grams Sodium 207 milligrams Cholesterol 71 milligrams

Recipe and photograph provided courtesy of Pork: The Other White Meat.