Basil-Peanut Butter Chops

This is one of Alice's favorite ways to have Pork Chops. I've only made it once and I forgot the basil, don't ask me how since its in the title I just forgot, but it still turned out really good.

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 

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 8-10 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. Serves 4