Celebrate the flavors of a traditionalMexican mole sauce with a high-impact dry rub featuring driedchipotle peppers, cocoa and cinnamon, topped with a cool mangosalsa.
Recipe: Mexican Mole PorkChops
4 bone-in pork chops, 1 1/2-inch thickDry Rub:1 tablespoon brown sugar
2 teaspoons onion powder
1 1/2 teaspoons cocoa
1 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper, depending on heat desired
1/8 teaspoon paprika
Dash ground cinnamon
Dash ground allspiceMango Salsa:1 large mango, peeled, pitted and cubed
1 lime, juiced
1 tablespoon red onion, finely chopped
1 to 2 teaspoons fresh cilantro, snipped
1/4 teaspoon salt
*Available in supermarkets and specialtyfood shops. If not available, place two diced mangoes (peeledand seeded) in blender with 1/3 cup white wine vinegar, 2 tablespoonssugar, 1/2 teaspoon salt.
Nutritional Information Per Serving (1/4of recipe): Calories: 248 calories; Protein: 31 grams; Fat: 9grams; Sodium: 213 milligrams; Cholesterol: 80 milligrams; SaturatedFat: 2 grams; Carbohydrates: 15 grams; Fiber: 1 grams
Recipe and photograph provided courtesyof Pork: The Other White Meat.
Mole-Style Pork Chops RecipeIf the Mexican Mole PorkChops recipe was useful and interesting, you can share it with your friends or leave a comment.