Mole sauce or paste, a spicy sauce made with chocolate, cinnamon, dried red pepper and other ingredients, can be found in the Mexican section of your local supermarket.
- 4 boneless pork loin chops (1 inch thick and 6 ounces each)
- 2 tablespoons olive oil, divided
- 1 cup sliced onion
- 1 cup julienned green pepper
- 1 can (14-1/2 ounces) Mexican diced tomatoes
- 1 to 2 tablespoons mole sauce or paste
- Hot cooked rice, optional
- In a large skillet over medium-high heat, brown pork chops in 1 tablespoon oil on both sides; remove and set aside. In the same skillet, saute the onion and green pepper in remaining oil until crisp-tender.
- Add tomatoes and mole sauce; stir to combine. Return pork chops to the pan. Cover and cook for 10 minutes or until meat is no longer pink. Serve with rice if desired. Yield: 4 servings.
Originally published as Pork Chops Mole in Weeknight Cooking Made Easy Annual 2005, p176
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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