Pan Roasted Pork Chops with Yellow Pepper Mole Sauce

18
Ingredients

20-25m
Prep Time

1.2h
Cook Time

1h 32m
Ready In

Recipe: #44221

February 23, 2025

Categories: Chops, Peppers, Mexican Cinco de Mayo, Sunday Dinner, Oven Bake, Spices, more

recipe by:
ForeverMama

"The yellow pepper mole results in a delightful complex sauce. The addition of golden raisins and white chocolate preserve the golden color of the roasted pepper, and while those may sound sweet, the onion, garlic, and tomatillos keep the sauce savory, fresh and not cloying. Transforms the regular pork chop to an elevated taste sensation."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (789.6 g)
Calories 971.6
Total Fat - 60.1 g
Saturated Fat - 14.1 g
Cholesterol - 245.5 mg
Sodium - 1177.3 mg
Total Carbohydrate - 26.5 g
Dietary Fiber - 3.7 g
Sugars - 19.2 g
Protein - 79.5 g
Calcium - 206.2 mg
Iron - 3.9 mg
Vitamin C - 25.8 mg
Thiamin - 1.5 mg

Step 1

Season the chops on both sides with salt, pepper and smoked paprika, place on a tray and set aside. (Can season ahead for more than an hour. This really seasons your chops well, making them tasty. If seasoning way ahead, let the chops rest in the fridge).

Step 2

Heat the 1/4 cup oil in a medium saucepan over high heat until smoking. Add the tortillas and fry until crisp, about 1 minute. Remove to a plate.

Step 3

Add the pumpkin seeds to the pan and cook until golden, 2 to 3 minutes. Transfer to a plate.

Step 4

Add the onion to the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced by half, 25 - 30 minutes.

Step 5

Transfer the yellow pepper mixture, the fried tortillas, and the pumpkin seeds to a food processor and process until smooth. Strain the sauce into a clean medium saucepan and simmer over medium heat until it reaches a sauce consistency, 15 to 20 minutes. Keep warm over low heat.

Step 6

Heat the 2 tablespoons oil in a large ovenproof sauté pan over high heat until almost smoking. Place the chops in the pan and cook until golden brown, 4 to 5 minutes; flip the chops over and place the pan in the oven. Roast until medium, 8 to 10 minutes. (Depending on thickness of chops, may need to roast for less time to prevent them from drying out).

Step 7

Remove the chops from the pan and let rest for 5 minutes before serving. While the chops are resting, add the chocolate, honey, cloves, and cinnamon to the sauce and season with salt and pepper. Cook for 5 minutes. The mole sauce can be made up to 1 day in advance and refrigerated. Reheat before serving.