Pork Chops with Chipotle Mole
Mole is a traditional Mexican sauce whose notable ingredient is chocolate. It pairs perfectly with the pork. (But of course, you had us at "chocolate.")
- 1 tbsp sesame seeds
- ½ tsp salt
- ½ tsp pepper
- 4 (4-oz) boneless loin pork chops, about 1/2-inch thick
- 1 tbsp extra virgin olive oil
- 1 cup frozen chopped onion
- ¼ tsp ground chipotle chili peppers
- ½ tsp ground cumin
- 1 tbsp cornstarch
- 1 tbsp unsweetened cocoa powder
- 1 cup chicken broth
- 1 (14½-oz) can petite-cut diced tomatoes
On a large plate, combine the sesame seeds, salt and pepper, stirring well to mix. Dip the pork chops in the sesame seed mixture to lightly coat on both sides.
In a large skillet over medium-high heat, heat the olive oil. Add the pork chops and cook for 4 minutes on each side. Transfer pork chops to a plate, cover loosely with foil, and set aside.
Add the onions to the skillet and cook until the onions are tender, about 5 minutes. Add ground chipotle chili peppers, cumin, cornstarch, and cocoa powder, tossing to coat the onions.
Add the chicken broth and tomatoes, stirring well to mix. Return pork chops and any juices to the skillet; bring to a boil. Reduce heat to low, cover and simmer for 10 minutes, until pork chops are tender and heated through.
- Find ground chipotle chili peppers in the dried spice section of your market. It adds a smoky, spicy flavor, so turn it up or tone it down by adjusting the amount according to your audience. Substitute Mexican chili powder or smoked paprika with equally tasty results.
- For a chunkier sauce, use regular diced tomatoes instead of the petite-cut.
- Serve it with plenty of rice to take advantage of the sauce and wedges of iceberg lettuce with reduced-fat ranch dressing.
Submit!
