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;
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.