Mexican Pork Cutlets Mole

Mole is a rich, dark sauce that is a Mexican specialty. The cocoa contributes to the richness without adding overt sweetness to the sauce. Serve these chops with Cumin-Scented Rice and orange sections.

4 pork cutlets, about 1/8-inch thick
MOLE SAUCE:
2 teaspoons oil, divided
1/2 cup chopped onion
1 clove garlic, minced
1 cup Mexican-style chili beans, undrained
1/4 cup chili sauce
1/4 cup raisins
2 tablespoons water
1 tablespoon peanut butter
1 teaspoon unsweetened cocoa
Dash EACH salt, ground cinnamon and cloves

FOR MOLE SAUCE:
Heat 1 teaspoon of the oil in a medium saucepan. Cook onion and garlic over low heat for 5 minutes.

Combine onion and garlic with remaining ingredients except pork in blender or food processor; mix until almost smooth, set aside.

Heat remaining oil in large frypan over medium-high heat. Brown cutlets on one side, about 3 minutes.

Turn cutlets, lower heat, pour mole sauce over cutlets in pan, cover and simmer 10-15 minutes until pork is tender.

Servings: 4
Source: National Pork Board