Mole Pork

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

1. 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.

2. 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.