Ole Mole Mexican Pork Chops
Elevate your dinner table with the bold and rich flavors of Ole Mole Mexican Pork Chops! This recipe takes tender, bone-in pork chops and simmers them in a luscious homemade mole sauce, infused with dark chocolate, smooth peanut butter, and warm spices like cinnamon, cumin, and ancho chili powder. The savory-sweet mole sauce, made with diced tomatoes, chicken broth, and a hint of smoked paprika, perfectly complements the golden-seared pork chops, creating a dish that’s both comforting and sophisticated. Ready in just over an hour, this Mexican-inspired entrée is perfect for weeknight dinners or special occasions. Garnish with fresh cilantro and serve alongside rice or warm tortillas for a truly authentic experience.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 1 15-ounce can diced tomatoes
- 2 ounces dark chocolate, chopped
- 1 tablespoon smooth peanut butter
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon ancho chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons cilantro, chopped (optional, for garnish)
Instructions
Season the pork chops on both sides with kosher salt and black pepper.
In a large skillet or cast-iron pan, heat the olive oil over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 3-4 minutes until softened, then add the minced garlic and cook for 1 minute more.
Pour in the chicken broth and diced tomatoes. Stir to combine and bring to a simmer.
Reduce the heat to low and stir in the chopped dark chocolate, peanut butter, ground cinnamon, ground cumin, ancho chili powder, and smoked paprika. Let the sauce simmer for 5-7 minutes, stirring frequently, until the chocolate is melted and the sauce is well blended.
Return the pork chops to the skillet, nestling them into the mole sauce. Spoon some sauce over the chops.
Cover the skillet and simmer on low heat for 20-25 minutes, or until the pork chops are cooked through (internal temperature should reach 145°F / 63°C). Stir the sauce occasionally during cooking to prevent sticking.
Taste the sauce and adjust seasoning if needed. Add more salt, chili powder, or chocolate to customize the flavor.
Garnish with chopped cilantro, if desired, and serve warm. Pair with rice, tortillas, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 31.5 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4550 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
