Pork Chops in Chipotle Mole Sauce
For the Mole Sauce:
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/4 teaspoon ground anise
2 tablespoons chili powder
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons unsweetened cocoa powder
1/2 tablespoon brown sugar
2 cups chicken broth
1 tablespoon peanut butter
14 ounce can whole tomatoes, drained
1 chipotle chile in adobo sauce
1 tablespoon raisins
For the Pork:
1 tablespoon olive oil
4 boneless pork chops, about 1-inch thick
salt and pepper
White rice, cilantro, sesame seeds and lime wedges to serve
1. Heat the oil in a large pot over medium-high heat. Add the onion and cook until soft and light brown. Add the garlic, coriander, anise, chili powder, cinnamon, ground cloves, cocoa powder and a teaspoon of salt to the pot, and cook for about one minute. Add the chicken broth, peanut butter, tomatoes, chipotle chili pepper and raisins. Stir until well-combined and bring to a simmer.
2. Heat the olive oil in a grill pan over medium-high. Pat the pork chops dry and season both sides with salt and freshly ground black pepper. Cook for three to four minutes on each side. Transfer to a plate and set aside.
3. Add the contents of the mole to a blender and blend until smooth. Pour the mole back into the pot and cook for another 10 to 15 minutes to allow it to thicken. Taste for seasoning.
4. Slice the pork chops and serve over rice. Pour a generous amount of mole over the pork. Garnish with fresh cilantro, sesame seeds and lime wedges.
Tip: The mole sauce is very versatile -- serve it over roasted chicken, enchiladas or as a dip for oven-broiled chicken wings.