4 (3/4-inch thick) center-cut loin pork chops
1/2 teaspoon cumin seed
1/4 cup (1/8 pound) butter or margarine
3 cloves garlic, pressed or minced
1/4 cup fat-skimmed chicken broth
1/2 cup tequila
2 tablespoons lime juice
2 to 4 teaspoons minced fresh jalapeno chiles
Salt and ground white pepper
Trim and discard fat from chops. Wipe chops with a damp towel, then press
cumin seed equally onto wide sides of each piece.
Place a 10- to 12-inch nonstick frying pan over high heat. When hot, add
1 teaspoon butter, tilting to coat pan. Add chops; brown well on each side,
about 6 minutes total. Stir in garlic.
Remove pan from heat (away from a vent, fan, or inflammables). Stir broth,
tequila and lime juice into pan. Set over high heat. When liquids boil, reduce
heat and simmer until meat is no longer pink in 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 chiles. Pour sauce over pork. Season to taste with salt
and pepper.
