Porkchopsmole Recipes

OLE MOLE MEXICAN PORK CHOPS

Ole Mole Mexican Pork Chops image

A delicious taste of Old Mexico. Serve on a bed of rice and you've got dinner! Original recipes was an entry in RZ CrazeE recipe contest, however I have since modified the recipe to fit our taste.

Provided by Galley Wench

Categories Mexican

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

4 ounces sliced bacon, cut crosswise into 1 inch pieces
6 -8 thick pork loin chops
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
1 large onion, thick sliced
3/4 cup onion, chopped
3 garlic cloves, finely chopped
1 cup sweet corn, fresh
1 large poblano pepper, seeded and chopped
1 1/4 teaspoons ground cumin (adjust to taste)
1 1/2 teaspoons chili powder (adjust to taste)
1 1/2 teaspoons dried ancho chile powder (adjust to taste)
1 chipotle pepper, seeded and chopped (canned in adobo sauce, adjust to taste)
1 teaspoon adobo sauce
1 teaspoon dried oregano
1 1/2 tablespoons cocoa
1 (12 ounce) bottle beer, lager (I used dark lager) or 1 (12 ounce) bottle chicken broth
2 (14 ounce) cans crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 -2 tablespoon cornmeal (or masa harina)
1 lime
1/4 cup chopped cilantro

Steps:

In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
Season pork chops with salt and pepper.
Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
Add tomato mixture to crock pot.
Cook on low for 6-7 hours (time may vary).
Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
Stir in corn approximately 1 hour before serving.
If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
Just before serving squeeze lime juice into pot and stir.
To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.

PORK CHOPS MOLE

Pork Chops Mole image

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.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 351 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 553mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein.

PORK CHOPS WITH MOLE SAUCE (WW)

Pork Chops With Mole Sauce (Ww) image

These pork chops are pretty good - and the sauce would be wonderful over rice or mashed potatoes--pure comfort food WW style. If you are following the WW flex plan each pork shop is 6 points/serving. Recipe source: WW Magazine (January 2008)

Provided by ellie_

Categories Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 ancho chilies, dried and seeded
3 cups boiling water
1 cup low sodium chicken broth
6 (3/4 inch) boneless pork chops
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
3 garlic cloves
1 onion, chopped
1 tomatoes, quartered
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1 ounce semisweet chocolate or 1 ounce bittersweet chocolate, chopped

Steps:

In a large skillet over medium high heat place peppers and toast for 30 seconds or so on each side. Transfer to a bowl and cover with boiling water; let stand for 20 minutes or until hydrated. Drain.
Transfer peppers and 1/2 cup broth to a blender and process until smooth. Return to bowl. Set aside.
Sprinkle pork chops on all sides with 1/2 teaspoon of the salt and the pepper.
Spray skillet with Pam and set over medium high heat.
Add pork chops to skillet and brown on each side (3-5 minutes). Transfer pork to a plate and set aside.
Add 1 teaspoon of oil to skillet and add garlic and onion; cook stirring for 2-5 minutes or until golden.
Stir in tomato (or when I made these I didn't have any tomatoes, so I used some tomato juice - it gets pureed in the blender anyways - see two steps down) and cook, stirring occasionally for another 2-5 minutes.
Stir in spices (oregano - cinnamon); cooking stirring frequently for 15 seconds.
Spoon mixture into blender with the remaining broth (1/2 cup); process for 2 minutes or until smooth.
Heat remaining oll (1 teaspoon) in skillet over medium heat. Add pepper mixture, tomato mixture, and the remaining salt (1/2 teaspoon); cook stirring until thickened (5-10 minutes). Stir in chocolate and cook, stirring until melted.
Add the pork chops to skillet and turn to coat. Simmer until cooked through (5-10 minutes).

Nutrition Facts : Calories 82.4, Fat 5.1, SaturatedFat 1.9, Sodium 410.3, Carbohydrate 9.6, Fiber 3.4, Sugar 1.4, Protein 3

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