Pork Chops Mole

Ingredients

• 0.5 cup bell pepper red
• 0.5 cup bell pepper yellow
• 14.5 ounce canned tomatoes diced with garlic and onion, undrained canned
• 1 teaspoon chili powder 
• 0.3 teaspoon cumin seeds 
• 0.5 cup cilantro leaves fresh minced
• 1 tablespoon jalapeno minced seeded
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 16 ounce pork loin chops ( 1/)
• 0.5 teaspoon salt 
• 0.5 ounce bittersweet chocolate grated
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Cook chops 4 minutes on each side or until browned.
2. Remove from pan.
3. Add water to pan, scraping to loosen browned bits.
4. Pour mixture over chops; Cover and set aside.
5. Reheat pan coated with cooking spray over medium-high heat.
6. Add onion, bell peppers, and jalapeo pepper; cook 4 minutes or until tender. Stir in tomatoes; cook 1 minute.
7. Add chocolate and next 4 ingredients (chocolate through cumin seeds).
8. Add the pork chops; bring to a boil. Cover, reduce heat to medium-low, and cook 5 minutes, stirring occasionally.
9. Sprinkle with cilantro.