Instructions: In a dry skillet, toast the juniper berries until they are shiny, taking care not to burn them. Transfer to a mortar or spice grinder and let cool. Add nutmeg, cinnamon, ginger, cloves, pepper and salt and grind to a fine powder. Pour ground spices into a small bowl. Stir in the cognac and mustard to make a paste.

Coat the pork chops with the paste and refrigerate four hours to overnight.

Place pork chops in a nonstick skillet and bake at 375 degrees until meat thermometer registers 160 degrees, about 25 minutes. Remove pork chops from skillet and pour drippings into a smaller skillet. Add port and balsamic vinegar to skillet and cook on medium heat until sauce is reduced to about 3 tablespoons. Add butter and salt and pepper to taste. Slice the pork chops and fan out on warmed plates. Spoon sauce over the pork and serve.

This recipe yields 4 servings.

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