Ingredients for Pork Chops With Mole Sauce Ww
- Ancho Chilies
- 1 cup boiling water
- Low Sodium Chicken Broth
- Boneless Pork Chops
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive Oil
- Garlic Cloves
- 1/2 small onion, chopped
- Tomatoes
- Dried Oregano
- Ground Cumin
- Cinnamon
- Semisweet Chocolate
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How to Make Pork Chops With Mole Sauce Ww
- Toast 1 large bell pepper (any color), cut into 1-inch pieces, in a large skillet over medium-high heat for 30 seconds per side.
- Transfer the peppers to a heatproof bowl and cover with 1 cup boiling water.
- Let stand for 20 minutes, or until the peppers are softened and hydrated.
- Drain the peppers, reserving 1/2 cup of the cooking liquid.
- Combine the peppers and 1/2 cup reserved liquid in a blender; blend until completely smooth.
- Set the pepper puree aside.
- Season 2 (6-ounce) pork chops on all sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Spray the same skillet with cooking spray and set over medium-high heat.
- Add the pork chops to the skillet and brown on both sides for approximately 2-3 minutes per side.
- Transfer the pork chops to a plate and set aside.
- Add 1 teaspoon olive oil to the skillet. Add 2 cloves garlic, minced, and 1/2 small onion, chopped. Cook, stirring frequently, for 2-5 minutes, or until softened and golden.
- Stir in 1 (14.5 ounce) can diced tomatoes, undrained. Cook, stirring occasionally, for another 2-5 minutes.
- Add 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), and 1/4 teaspoon cinnamon. Cook, stirring frequently, for 15 seconds.
- Transfer the tomato mixture to the blender with the remaining 1/2 cup reserved pepper liquid. Blend for 2 minutes, or until smooth.
- Heat 1 teaspoon olive oil in the skillet over medium heat.
- Add the blended pepper mixture and tomato mixture to the skillet. Stir in the remaining 1/4 teaspoon salt.
- Cook, stirring frequently, until the sauce has thickened slightly (about 5-7 minutes).
- Stir in 1 ounce (1 square) unsweetened baking chocolate. Cook, stirring until melted and the sauce is smooth.
- Return the pork chops to the skillet. Turn to coat in the mole sauce.
- Simmer for 5-7 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
5g
Fat
9g
Carbs
3g
