Ingredients:
4 center-cut pork loin chops ( each about 3/4 inch thick)
1/2 teaspoon cumin seeds
1/4 cup butter
3 cloves garlic, peeled and minced
1/4 cup chicken broth
1/2 cup tequila
2 tablespoons lime juice
2 -4 teaspoons minced fresh jalapeno chiles
salt and pepper
Directions:
Trim and discard fat from chops.
Wipe chops with a damp towel, then press cumin seeds equally onto pork chops.
Place a 10-to 12-inch nonstick frying over high heat.
When hot add 1 teaspoon butter, tilting pan to coat.
add chops and turn as necessary to brown well on both sides about 6 minutes total.
Stir in garlic.
Remove pan from heat (away from vent,fan, or inflammables).
Stir in broth, tequila, and lime juice into 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 tablespoons, about 2 minutes.
Add remaining butter,in a lump, and stir until blended with sauce.
Season to taste with chilies.
Pour sauce over chops.
add salt and pepper to taste.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.