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Pork chops with red mole sauce

Pork chops with red mole sauce

7
Points®
Total Time
1 hr
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy

Ingredients

Dried pasilla peppers

3 item(s), seeded

Water

3 cup(s), boiling

Chicken broth

1 cup(s)

Uncooked center loin bone-in pork chop

1½ pound(s), 6 (1/4-pound) pork chops, trimmed

Table salt

¾ tsp

Black pepper

¼ tsp

Olive oil

2 tsp

Uncooked onion

1 medium, chopped

Garlic

3 clove(s), peeled

Tomato

1 medium, quartered

Dried oregano

½ tsp

Ground cumin

½ tsp

Ground cinnamon

¼ tsp

Semisweet chocolate

1 oz, chopped

Instructions

  1. 1 Heat large skillet over medium-high heat. Add pasillas and cook, turning often, until lightly toasted and fragrant, about 3 minutes. Transfer to small bowl and add boiling water to cover; let stand until softened, about 20 minutes. Drain chiles and discard water; remove stems. Transfer chiles to blender. Add 1/2 cup broth and process until smooth; leave chile mixture in blender.
  2. 2 Sprinkle pork with 1/2 teaspoon salt and the pepper. Heat 1 teaspoon oil in same skillet over medium-high heat. Add pork chops and cook, turning often, until cooked through, about 8 minutes. Transfer pork to plate and set aside.
  3. 3 Add remaining 1 teaspoon oil to skillet. Add onion and garlic and cook, stirring often, until onion is golden, 2–3 minutes. Add tomato and cook, stirring occasionally, until softened, about 2 minutes. Add oregano, cumin, and cinnamon and cook, stirring constantly, until fragrant, about 15 seconds.
  4. 4 Add tomato mixture, remaining 1/2 cup broth, and remaining 1/4 teaspoon salt to blender and process until smooth. Return chile mixture to skillet. Cook, stirring often, until thickened, about 6 minutes. Stir in chocolate and cook, stirring, until melted, about 1 minute. Slice pork chops, if desired, and serve with sauce.
  5. Serving size: (1 pork chop and 1/4 cup sauce)

Notes

If you have extra dried chiles of any kind, you can make your own chile powder. Toast the chiles, as instructed in this recipe, and let them cool. Remove the stems, break them into pieces, and grind in a spice grinder or a coffee grinder. Store your chile powder at room temperature in an airtight container for up to 3 months.

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