Tequila Pork Chops

By Nemo

Ingredients

• 4 center-cut loin pork chops (each about 3/4 in. thick)
• 1/2 tsp. cumin seeds
• 1/4 cup butter (1/8 lb.)
• 3 cloves garlic, peeled and minced
• 1/4 cup fat-skimmed chicken broth
• 1/2 cup tequila
• 2 tbsp. lime juice
• 2-4 tsp. minced fresh jalapeno chilies
• salt and ground white pepper

Details

Servings 4

Preparation

Step 1

Trim and discard fat from chops. Wipe chops with a damp towel, then press cumin seeds equally onto wide sides of each piece.

Place a 10- to 12-inch nonstick frying pan over high heat. When hot, add 1 tsp butter, tilting to coat pan. Set over high heat. When liquid is boiling, reduce heat and simmer until meat is no longer pink in the center (cut to test), about 4 minutes. Transfer chops to a platter; keep warm

Over high heat, boil pan juices until reduced to 3 to 4 tbsp., about 2 minutes. Add remaining butter, in a lump, and stir until blended with sauce. Season to taste with chilies. Pour sauce over pork. Add salt and pepper to taste.