Don't let the chocolate in this recipe fool you - I've had people tell me that pork chops and chocolate are too odd of a combination for them, but you can't even tell by the taste that the chocolate is in there. It changes the color a bit, and it adds thickness and richness to the sauce, but it doesn't taste chocolate-y at all!!! Trust me, this recipe is a winner (especially when made with chicken, since I like it better than chops!!!).
Pork Chops Mole'
from Cooking Light magazine
(even better w/ chicken breasts)
Mole' (moe-lay) is a traditional Mexican sauce made with a blend of chiles, onion, and garlic. Its most characteristic ingredient, chocolate, contributes richness without adding sweetness.
4 (4-oz.) boned pork loin chops, about ½ inch thick)
¼ cup water
1 cup chopped onion
½ cup yellow bell pepper strips
½ cup red bell pepper strips
1 tablespoon minced seeded jalapeno pepper
1 (14.5 oz.) can diced tomatoes with garlic and onion, undrained
½ ounce semisweet chocolate, grated (I actually use a very small handful of chocolate chips, since that's the only chocolate I keep on hand)
1 teaspoon chili powder
1 teaspoon oregano
¼ teaspoon salt
¼ teaspoon cumin
¼ cup minced fresh cilantro
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Cook chops 4 minutes on each side or until browned. Remove from pan. Add water to pan, scraping to loosen browned bits. Pour mixture over chops. Cover and set aside.
Reheat pan coated with cooking spray over medium-high heat. Add onion, bell peppers, and jalapeno pepper, cook 4 minutes or until tender. Stir in tomatoes, cook 1 minute. Add chocolate and next 4 ingredients (chocolate through cumin). Add the pork chops; bring to a boil. Cover, reduce heat to medium-low, and cook 5 minutes, stirring occasionally. Sprinkle with cilantro. Yield: 4 servings (serving size 1 pork chop and 2/3 cup sauce).
256 calories; fat 10.8 g; 3.7 sat fat; protein 27.2 g.; carb 12.8 g.; fiber 2.6 g; chol 71mg; sodium 549 mg