Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce

Gluten Free
Health score
50%
Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce
45 min.
4
726kcal

Suggestions


Indulge in a culinary adventure with our Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce, a dish that beautifully marries rich flavors and vibrant colors. Perfect for lunch or dinner, this gluten-free recipe serves four and is sure to impress your family and friends. The succulent center-cut bone-in pork chops are pan-seared to golden perfection, then roasted to a juicy medium, creating a delightful contrast with the sweet and savory yellow pepper mole sauce.

This sauce is a true star of the dish, featuring a harmonious blend of roasted yellow bell peppers, ripe mango, and tomatillos, all simmered together with aromatic spices like cinnamon and cloves. The addition of fried corn tortillas and pumpkin seeds gives the mole a unique texture and depth, while a touch of white chocolate adds an unexpected sweetness that elevates the entire dish. With a preparation time of just 45 minutes, you can easily whip up this gourmet meal any day of the week.

Whether you're looking to impress at a dinner party or simply want to treat yourself to a delicious homemade meal, this recipe is a must-try. Serve it with a side of your favorite vegetables or a fresh salad, and enjoy a delightful dining experience that showcases the best of Southwestern cuisine. Get ready to savor every bite!

Ingredients

  • 0.3 cup canola oil 
  • 6-inch corn tortillas yellow coarsely chopped ()
  • cloves garlic chopped
  • tablespoons golden raisins 
  • 0.5 teaspoon ground cinnamon 
  • 0.3 teaspoon ground cloves 
  • tablespoon honey 
  • servings pepper white freshly ground
  • cups chicken broth low-sodium
  •  mangos pitted ripe peeled chopped
  • 40 ounce pork chops bone-in
  • 0.3 cup pumpkin seeds raw
  • medium onion red chopped
  •  tomatillos husked scrubbed chopped
  • 0.5 ounce chocolate white chopped
  •  bell pepper yellow peeled seeded chopped

Equipment

  • food processor
  • frying pan
  • sauce pan
  • ladle
  • oven
  • grill

Directions

  1. Heat the 1/4 cup oil in a medium saucepan over high heat until smoking.
  2. Add the tortillas and fry until crisp, about 1 minute.
  3. Remove to a plate.
  4. Add the pumpkin seeds to the pan and cook until golden, 2 to 3 minutes.
  5. Transfer to a plate.
  6. Add the onion to the pan and cook until soft, 3 to 4 minutes.
  7. Add the garlic and cook for 1 minute.
  8. Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced by half, 25 to 30 minutes.
  9. 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.
  10. Preheat the oven to 425 degrees F.
  11. 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.
  12. 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.
  13. 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.
  14. Ladle some of the sauce onto each of 4 large dinner plates and top with a pork chop.
  15. Taste
  16. Book, using the USDA Nutrition Database
  17. 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
  18. 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.
  19. add notes my notes
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Nutrition Facts

Calories726kcal
Protein28.95%
Fat47.23%
Carbs23.82%

Properties

Glycemic Index
88.3
Glycemic Load
15.51
Inflammation Score
-9
Nutrition Score
39.270869420922%

Flavonoids

Cyanidin
0.05mg
Delphinidin
0.01mg
Pelargonidin
0.01mg
Catechin
0.89mg
Apigenin
0.01mg
Luteolin
0.93mg
Isorhamnetin
1.38mg
Kaempferol
0.53mg
Myricetin
0.28mg
Quercetin
6.83mg

Nutrients percent of daily need

Calories:725.65kcal
36.28%
Fat:38.8g
59.69%
Saturated Fat:9.06g
56.61%
Carbohydrates:44.04g
14.68%
Net Carbohydrates:39.33g
14.3%
Sugar:22.5g
25%
Cholesterol:147.45mg
49.15%
Sodium:203.17mg
8.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:53.51g
107.02%
Vitamin C:188.48mg
228.46%
Selenium:74.62µg
106.6%
Vitamin B3:19.38mg
96.9%
Vitamin B6:1.87mg
93.67%
Vitamin B1:1.12mg
74.92%
Phosphorus:676.37mg
67.64%
Potassium:1463.28mg
41.81%
Manganese:0.73mg
36.58%
Vitamin B2:0.58mg
34.25%
Zinc:4.9mg
32.69%
Magnesium:118.08mg
29.52%
Copper:0.58mg
28.92%
Vitamin B12:1.38µg
23.05%
Vitamin E:3.43mg
22.88%
Iron:3.61mg
20.05%
Vitamin B5:1.91mg
19.13%
Fiber:4.71g
18.84%
Vitamin A:774.29IU
15.49%
Vitamin K:15.3µg
14.57%
Folate:55.87µg
13.97%
Calcium:112.59mg
11.26%
Vitamin D:1.06µg
7.09%
Source:Epicurious