Pork Chops Mole
Prepare to be captivated by the bold, complex flavors of Pork Chops Mole—an exquisite fusion of tender bone-in pork chops and the rich, velvety depths of traditional mole sauce. This recipe transforms succulent pork chops into a flavor-packed masterpiece, where the smoky heat of dried ancho and guajillo chilies harmonizes with the sweetness of peanut butter, crushed tomatoes, and dark chocolate. Infused with aromatic cinnamon and cloves and thickened with unsweetened cocoa, the mole sauce envelops each pork chop in a luxurious, earthy embrace. Ideal for dinner parties or weeknight indulgence, this dish is beautifully finished with toasted sesame seeds and fresh cilantro for a pop of color and texture. Discover how the magic of mole elevates simple ingredients into an unforgettable culinary experience! Perfect for fans of Mexican cuisine, this recipe is easy to follow and yields a stunning plate worthy of applause.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 pieces dried ancho chilies
- 2 pieces dried guajillo chilies
- 1 medium onion, chopped
- 3 pieces garlic cloves, minced
- 2 cups chicken broth
- 1 cup crushed tomatoes
- 2 tablespoons peanut butter
- 2 tablespoons unsweetened cocoa powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 2 ounces dark chocolate, chopped
- 1 tablespoon sesame seeds (for garnish)
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels and season both sides with the salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Brown the pork chops on both sides until golden, about 3-4 minutes per side. Remove the pork chops and set aside.
In the same skillet, toast the dried ancho and guajillo chilies for 1-2 minutes until fragrant. Be careful not to burn them. Remove and soak the chilies in hot water for 10 minutes to soften.
While the chilies soak, sauté the onion and garlic in the skillet over medium heat until softened, about 5 minutes.
In a blender, combine the softened chilies (remove the stems and seeds), sautéed onion and garlic, chicken broth, crushed tomatoes, peanut butter, cocoa powder, ground cinnamon, and ground cloves. Blend until smooth.
Return the blended mole sauce to the skillet and bring it to a simmer. Stir in the chopped dark chocolate and cook until melted and the sauce thickens, about 10 minutes.
Nestle the browned pork chops into the mole sauce, reduce heat to low, cover, and simmer for 40 minutes, or until the pork chops are tender and cooked through.
Taste the sauce and adjust seasoning with more salt if needed.
Serve the pork chops smothered in mole sauce. Garnish with sesame seeds and fresh cilantro, if desired.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 13.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1148 mg | 24% | |
*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.
