- 4 center-cut pork loin chops, trimmed of fat
- 1/2 teaspoon cumin seeds
- 1/4 cup Lucerne Sweet Cream Butter, divided
- 3 cloves garlic, minced or pressed
- 1/4 cup fat-free reduced-sodium chicken broth
- 1/2 cup tequila
- 2 tablespoons lime juice
- 3 teaspoons minced fresh jalapeno chile
- Salt and ground white pepper
- Lime wedges
- Wipe chops with a damp paper towel, then press cumin seeds equally onto trimmed sides of each.
- Heat a wide nonstick frying pan over high heat. Add 1 teaspoon of the butter, tilting to coat pan. Add chops and cook, turning once, until well browned on both sides (about 6 minutes). Stir in garlic.
- Remove pan from heat, and away from any vent, fan, or flammable materials. Stir broth, tequila, and lime juice into pan. Return to high heat and bring to a boil. Then reduce heat and simmer until chops are no longer pink in center; cut to test (about 4 more minutes). Transfer chops to a platter and keep warm.
- Increase heat to high and boil pan juices until reduced to about 1/4 cup (about 2 minutes). Add remaining butter, in a single piece, and stir until blended into sauce. Season to taste with chili, salt, and pepper; pour sauce over chops. Garnish with lime wedges, if desired.