prep time: tbd
cook time: tbd
4 bone-in pork chops
2 teaspoons ground cumin
6 tablespoons butter
1 cup chicken stock
4 canned chipotle peppers - chopped
2 tablespoons honey
2 teaspoons balsamic vinegar
1. season chops; sprinkle with cumin. in a large skillet, cook chops in 2 tablespoons butter over medium-high until golden brown, about 5 minutes per side. transfer to a platter.
2. in skillet, boil stock, peppers and honey 4 minutes. whisk in vinegar and remaining butter, season. pour over chops.
- rachael ray magazine, july/august 2014