Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce

Name: Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters canola oil; 2 6-inchs (6-inch) yellow corn tortillas, coarsely chopped; 4 cloves garlic, chopped; 3 Tbsps golden raisins; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 Tbsp honey; 4 servings Kosher salt and freshly ground white pepper; 946 milliliters low-sodium chicken broth; 1 ripe mango, peeled, pitted, and chopped; 1 kilograms center-cut bone-in pork chops; 59 milliliters raw pumpkin seeds; 1 medium red onion, chopped; 2 tomatillos, husked, scrubbed, and chopped; 14 grams white chocolate, chopped; 3 yellow bell peppers, roasted, peeled, seeded, and chopped

You can never have too many main course recipes, so give Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce a try. This gluten free and dairy free recipe serves 4. One portion of this dish contains approximately 70g of protein, 39g of fat, and a total of 791 calories. If you have pumpkin seeds, mango, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the 1/4 cup oil in a medium saucepan over high heat until smoking.

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Cooking Oil

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Sauce Pan

Add the tortillas and fry until crisp, about 1 minute.

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Tortilla

Remove to a plate.

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

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Pumpkin Seeds

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Frying Pan

Transfer to a plate.

Add the onion to the pan and cook until soft, 3 to 4 minutes.

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Onion

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Frying Pan

Add the garlic and cook for 1 minute.

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Garlic

Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced by half, 25 to 30 minutes.

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Yellow Pepper

Tomatillos

Raisins

Mango

Stock

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.

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Pumpkin Seeds

Yellow Pepper

Tortilla

Sauce

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Food Processor

Sauce Pan

Preheat the oven to 425 degrees F.

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Oven

Heat the 2 tablespoons oil in a large ovenproof sauté pan over high heat until almost smoking. Season the chops on both sides with salt and pepper.

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Salt And Pepper

Cooking Oil

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Frying Pan

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.

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Oven

Frying Pan

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.

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Salt And Pepper

Chocolate

Cinnamon

Clove

Honey

Sauce

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Frying Pan

Ladle some of the sauce onto each of 4 large dinner plates and top with a pork chop.

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Pork Chops

Sauce

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Ladle

Taste

Book, using the USDA Nutrition Database

Bobby Flay's Mesa Grill Cookbook by Bobby Flay. Copyright © 2007 by Bobby Flay. Published by Crown Publishing Group. All Right Reserved.Bobby Flay opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative Southwestern cuisine. The restaurant continues to get high marks in The Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar's Palace in Las Vegas and Mesa Grill Atlantis in the Bahamas. Bobby opened Bolo in 1993, Bar American in 2005, and Bobby Flay Steak in 200

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Steak

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Grill

He is also the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on Food Network in 1996, from the Emmy-nominated Boy Meets Grill to the Iron Chef America Series and Throwdown with Bobby Flay . This is his seventh book.

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Grill

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Ingredients

Servings:

59milliliters

canola oil 26-inchs

(6-inch) yellow corn tortillas, coarsely chopped 4cloves

garlic, chopped 3Tbsps

golden raisins 1teaspoons

ground cinnamon 0teaspoons

ground cloves 1Tbsp

honey 4servings

Kosher salt and freshly ground white pepper 946milliliters

low-sodium chicken broth 1

ripe mango, peeled, pitted, and chopped 1kilograms

center-cut bone-in pork chops 59milliliters

raw pumpkin seeds 1medium

red onion, chopped 2

tomatillos, husked, scrubbed, and chopped 14grams

white chocolate, chopped 3

yellow bell peppers, roasted, peeled, seeded, and chopped

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Stonestreet Estate Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.