Sweet Spiced Cancun Chops
The mole-style sauce for these quick-braised skillet chops is also great for grilling meats. It is best made with either mild or medium salsa.
4 boneless pork chops, 3/8-inch thick
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
2 tablespoons jalapeño jelly
1 tablespoon lime juice
1 (11 1/2-ounce) jar chunky salsa
1 (8-ounce) can tomato sauce
2 teaspoons unsweetened cocoa
1 small avocado, peeled and sliced
1/2 red onion, thinly sliced
Fresh cilantro sprigs
- In small bowl, combine chili powder, cumin, cinnamon, garlic salt and pepper. Rub mixture on pork chops.
- Heat oil in large non-stick skillet over medium-high heat. Brown chops on each side, about 5 to 6 minutes total; add pepper jelly and lime juice to skillet; cook and stir until chops are glazed. Remove from skillet and keep warm.
- Place salsa, tomato sauce and cocoa in skillet; cook and stir over medium heat until liquid is reduced and thickened, about 5 minutes.
- Place sauce on serving platter; top with chops. Place avocado slices and red onion slices between chops and garnish with fresh cilantro.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.