Pork Chops with Mole Sauce Ww
Elevate your weeknight dinners with these rich and flavorful Pork Chops with Mole Sauce—a mouthwatering fusion of tender, golden-seared pork chops and a velvety, homemade mole sauce. Featuring the deep complexity of bittersweet chocolate, creamy peanut butter, and aromatic spices like cinnamon and cumin, this recipe brings authentic Mexican-inspired flavors to your table. Fire-roasted tomatoes form the base of the sauce, while fresh cilantro and a squeeze of lime add a zesty, fresh finish. Ready in just an hour, this dish is perfect for busy families craving a cozy and sophisticated meal. Serve with rice or warm tortillas to soak up every last drop of the luxurious mole sauce. Perfect for anyone seeking a bold, comforting dinner idea!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons chili powder
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 14 ounces canned fire-roasted tomatoes
- 1 cup low-sodium chicken broth
- 2 tablespoons smooth peanut butter
- 1 ounce bittersweet chocolate, chopped
- 2 tablespoons fresh cilantro, chopped
- 4 wedges lime wedges
Instructions
Season the pork chops on both sides with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, until golden-brown. Remove from skillet and set aside.
In the same skillet, reduce heat to medium and add the chopped onion. Sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently.
Stir in the chili powder, ground cinnamon, and ground cumin, cooking for 1 minute to toast the spices.
Add the fire-roasted tomatoes (with their juice) and chicken broth. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
Transfer the sauce to a blender and blend until smooth. Be cautious when blending hot liquids. Return the sauce to the skillet over low heat.
Stir in the peanut butter and chopped bittersweet chocolate until fully melted and incorporated into the sauce. Adjust seasoning with more salt if needed.
Return the seared pork chops to the skillet, nestling them into the mole sauce. Cover and simmer on low heat for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Serve the pork chops hot, generously spooning the mole sauce over the top. Garnish with chopped cilantro and serve with lime wedges on the side for an added citrus kick.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.8 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 641 mg | 14% | |
*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.
