Ole Mole Mexican Pork Chops

Jun 03, 2023June 3, 20230 3
Ole Mole Mexican Pork Chops with Black Beans
in Pork

Prep

30 min

Cook

1 hr 30 min

Ready In

2 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 bottle beer , lager ( I used dark lager ) or ( 12 ounce ) bottle chicken broth
2 cans crushed tomatoes
1 can black beans , rinsed and drained
1 -2 tablespoon cornmeal ( or masa harina )
1 lime
1/4 cup chopped cilantro

Nutrision Information

Servings Per Recipe
6
Calories
590
Sugar
9g
Fat
32g
These Ole Mole Mexican Pork Chops are a delicious and unique dish that combines traditional Mexican flavors with classic pork chop preparations. The mole sauce, a complex blend of spices, peppers, and cocoa, adds an unexpected depth of flavor to the dish and coats the tender pork chops in a rich sauce. The addition of black beans and vegetables adds both protein and fiber, making this meal more filling and nutritious. This dish is perfect for a weekend dinner with family or friends, and can easily be adjusted to feed a larger crowd. Serve with a side of rice to absorb the flavorful sauce and enjoy!

Instructions

1.Preheat oven to 350°F.
2.In a large skillet over medium heat, cook bacon until crisp; remove with a slotted spoon.
3.Season pork chops with salt and black pepper; cook 2 chops at a time in bacon fat until browned, about 3 minutes per side.
4.Transfer to 9 x 13 inch baking dish.
5.Add onions, garlic, sweet corn, and poblano pepper to skillet; cook over medium heat until onions are translucent and vegetables are tender, about 10 minutes.
6.Add cumin, chili powder, ancho chile powder, chipotle pepper, adobo sauce, oregano, and cocoa; cook, stirring constantly, for 2 minutes.
7.Add beer or chicken broth and tomatoes; bring to a simmer.
8.Carefully pour mixture over pork chops in baking dish.
9.Cover tightly with foil; bake for 1 hour or until pork chops are tender.
10.Remove from oven; sprinkle with beans, cornmeal, cilantro, and reserved bacon.
11.Squeeze lime over the top just before serving.

PROS

This dish is a unique and flavorful take on traditional pork chops; the use of mole adds complexity to the dish and the combination of spices and peppers add heat and depth of flavor.

The black beans add protein and fiber to the dish, making it a well-rounded meal option.

This dish can easily be doubled to feed a large group or to have leftovers for the week.

CONS

This dish is time-consuming to prepare.

The ingredients list is long and may be intimidating for those unfamiliar with Mexican cuisine.

This dish may be too spicy for those who do not enjoy spicy foods.

HEALTH & BENEFITS

This dish is high in protein, fiber, and certain vitamins and minerals due to the pork chops, black beans, and vegetables.
The use of chili peppers and cocoa in the mole sauce may have health benefits, such as reducing inflammation and aiding in digestion.

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