I made this with chipotle refried black beans and Mexican rice. The chocolate mole and chipotle from the beans marry well. I would totally give you the recipe for them if I wrote it down.
Inspiration: Yummly
Ingredients
4 boneless pork chops
1/2 cup onion, chopped
1 clove garlic, minced
2 tsp oil, divided
1 cup chili beans (Mexican-style, undrained)
1/4 cup chili sauce
1/4 cup raisins
2 tbsp water
1 tbsp peanut butter
1 tsp unsweetened cocoa
1 dash salt
1 dash ground cinnamon
1 dash cloves
Preparation
For Mole sauce: Heat 1 teaspoon of the oil in a medium saucepan. Cook onion and garlic over low heat for 5 minutes. Combine onion and garlic with remaining ingredients except pork in blender or food processor; mix until almost smooth, set aside.
Heat remaining oil in large frypan over medium-high heat. Brown cutlets on one side, about 3 minutes. Turn cutlets, lower heat, pour mole sauce over cutlets in pan, cover, and simmer 8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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