Prep 4 mins
Cook 18 mins
I have one word for this dish--wow! It's so quick and easy to get to the table, but the flavor is amazing. The pork stays nice and moist,and is even better the second day. I like this with yellow rice and refried beans on the side. Don't let the chocolate throw you if you've never had mole sauce. It's such a small amount, and it doesn't make it sweet, it just adds a deeper, richer flavor to the sauce. From Cooking Light. A side note on the cilantro, if you don't like the flavor of it, you can leave it out. Or I've found that dried cilantro is much milder than fresh.
- 2 -3 tablespoons olive oil
- 4 pork chops, each approx 1/2 inch thick
- 1⁄4 cup water
- 1 cup chopped onion
- 1⁄2 cup yellow bell pepper, strips
- 1⁄2 cup red bell pepper, strips
- 1 minced and seeded jalapeno
- 1 (14 1/2 ounce) candiced tomatoes with onion and garlic, undrained
- 1⁄2 ounce semisweet chocolate, grated
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cumin
- 1⁄4 cup minced fresh cilantro (or to taste)
- Heat oil in a large skillet over medum high heat.
- Cook the chops for about 4 minutes on each side, till browned.
- Remove chops from pan.
- Add the water to the pan, and scrape up all the good stuff.
- Pour the water over the chops, and set aside.
- Put pan back on burner, and add a bit of oil if you need to.
- Add onion, bell and jalapeno peppers.
- Cook for 4 minutes.
- Stir in tomatoes, cook for 1 more minute.
- Stir in chocolate and next 4 ingredients.
- Add chops and water mixture back to the pan, bring to a boil.
- Sprinkle with cilantro, cover, reduce heat to med-low, and cook for 5 minutes, stirring occasionally.
This is truly a great recipe and one you should be proud of. I got a new stove top grill for Xmas and decided to grill the chops for a few minutes on each side instead of the oil but the rest of the recipe I followed exactly. I loved how the flavors build on each other. I am sooooooooo glad you suggested it! It will now be a family favorite! Thank you
This is the first mole I've tried, so it is hard to compare it with others. I thought it was good and had nice flavor. I did not have red peppers so I used yellow only, but I think I would like it better without any peppers. The heat was just right, not overpowering. My pork came out done just perfectly. Not a difficult recipe to make.
WONDERFUL! This recipe is so easy and flavorful-an easy mole-and we loved it!!! I simmered mine closer to 45 minutes to allow the flavors to develop and the chops were melt-in-your-mouth! I served this w/ guacamole and chips, spanish rice, and grilled zucchini w/ mexi spices. Thank you for a great recipe!!!