Table of Contents

Pork Chops with Mole Sauce (WW)

The first time I tasted mole, it wasn’t in a fancy restaurant or even cooked by a professional chef. It was at a friend’s abuela’s house, a small kitchen filled with the intoxicating aroma of toasted spices and chocolate. I watched, mesmerized, as she painstakingly ground the ingredients by hand, her movements a rhythmic dance passed down through generations. That rich, complex flavor, a symphony of sweet, spicy, and earthy notes, immediately transported me. I’ve been chasing that flavor ever since, always trying to recreate the magic of that first bite. This pork chop recipe, with its simplified yet satisfying mole, gets me pretty close to that comforting, authentic experience.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Servings: 6
Dietary Type: Variable (see notes)

Ingredients

3 ancho chilies, dried and seeded
3 cups boiling water
1 cup low sodium chicken broth
6 (3/4 inch) boneless pork chops
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
3 garlic cloves
1 onion, chopped
1 tomato, quartered (or substitute with tomato juice – see instructions)
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1 ounce semisweet chocolate or 1 ounce bittersweet chocolate, chopped

Equipment Needed

Large skillet
Bowl
Blender
Measuring cups and spoons

Instructions

Begin by preparing the ancho chilies. In a large skillet over medium-high heat, gently toast the dried and seeded ancho chilies for about 30 seconds on each side, until they become fragrant and slightly pliable. Be careful not to burn them, as this will make the mole bitter.
Transfer the toasted chilies to a bowl and cover them with the boiling water. Let them stand for 20 minutes, or until they are fully hydrated and softened. This step is crucial for releasing the chilies’ flavor and making them easier to blend.
Once the chilies are hydrated, drain them, reserving the soaking liquid (although the recipe doesn’t specify using the soaking liquid, it can be added to the blender if you want a thinner sauce).
Transfer the hydrated chilies and 1/2 cup of the low sodium chicken broth to a blender. Process until completely smooth, forming a rich chili paste. Return the chili paste to the bowl and set aside.
Season the pork chops. Sprinkle all sides of the pork chops with 1/2 teaspoon of the salt and the 1/4 teaspoon of pepper. Ensure even coverage for a flavorful crust.
Prepare the skillet. Spray the skillet with a non-stick cooking spray like Pam (or use a tablespoon of oil) and set it over medium-high heat.
Sear the pork chops. Add the pork chops to the hot skillet and brown them on each side for 3-5 minutes, creating a beautiful crust. The internal temperature should be 145°F. Then, transfer the pork chops to a plate and set aside.
Sauté the aromatics. Add 1 teaspoon of the olive oil to the skillet. Add the garlic and onion and cook, stirring frequently, for 2-5 minutes, or until the onion is softened and translucent and the garlic is fragrant. Be careful not to burn the garlic.
Add the tomato (or tomato juice). Stir in the quartered tomato (or tomato juice, if substituting) and cook, stirring occasionally, for another 2-5 minutes, until the tomatoes begin to break down.
Infuse the spices. Stir in the dried oregano, ground cumin, and cinnamon. Cook, stirring frequently, for about 15 seconds, allowing the spices to bloom and release their aromas.
Blend the sauce base. Spoon the onion-tomato mixture into the blender with the remaining 1/2 cup of chicken broth. Process for about 2 minutes, or until the mixture is completely smooth.
Create the mole sauce. Heat the remaining 1 teaspoon of olive oil in the skillet over medium heat. Add the chili paste (from step 4), the tomato mixture (from step 11), and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until the sauce has thickened slightly, about 5-10 minutes.
Finish the mole. Stir in the chopped chocolate and continue to cook, stirring constantly, until the chocolate is completely melted and the mole sauce is smooth and glossy.
Combine the pork chops and mole. Add the pork chops back to the skillet and turn them to coat them evenly in the mole sauce.
Simmer. Reduce the heat to low, cover the skillet, and simmer until the pork chops are cooked through and tender, about 5-10 minutes. The internal temperature of the pork should reach 145°F.

Expert Tips & Tricks

Don’t burn the chilies: Toasting enhances the flavor, but burning will make the mole bitter. Watch them carefully.
Hydration is key: Ensure the chilies are fully hydrated for a smooth sauce.
Adjust the heat: If you prefer a spicier mole, add a pinch of cayenne pepper or a small dried chipotle chili when blending the sauce.
Chocolate matters: The type of chocolate will influence the flavor. Semisweet adds a touch of sweetness, while bittersweet provides a deeper, more complex flavor.
Thicken the sauce: If the sauce is too thin, simmer it for a few more minutes, uncovered, until it reaches your desired consistency. A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can also be used as a last resort.

Serving & Storage Suggestions

Serve the pork chops hot, drizzled with extra mole sauce. Garnish with chopped cilantro, toasted sesame seeds, or a dollop of Mexican crema (if not concerned about WW points). This dish pairs beautifully with rice, quinoa, or mashed potatoes to soak up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pork chops and mole in a skillet over low heat or in the microwave. The mole sauce may thicken upon refrigeration, so you may need to add a splash of broth or water to thin it out when reheating.

Nutritional Information

Nutrient	Amount per Serving
Calories	82.4 kcal
Calories from Fat	45 g
Total Fat	5.1 g
Saturated Fat	1.9 g
Cholesterol	0 mg
Sodium	410.3 mg
Total Carbohydrate	9.6 g
Dietary Fiber	3.4 g
Sugars	1.4 g
Protein	3 g

Note: This is the information provided. There are inconsistencies in the formatting that could not be resolved.

Variations & Substitutions

Spicier Mole: Add a pinch of cayenne pepper or a small, seeded chipotle chili to the blender.
Sweeter Mole: Use Mexican chocolate, which contains cinnamon and sugar, for a richer, sweeter flavor.
Vegetarian Option: Substitute the pork chops with firm tofu steaks or portobello mushrooms. Adjust cooking time accordingly.
Nut-Free: If you have nut allergies, ensure your chocolate is nut-free, and omit any nut-based garnishes. Some traditional mole recipes contain nuts, but this version does not.
WW Friendly: Each pork chop is approximately 6 points on the WW plan, but this can vary depending on the specific ingredients used and portion sizes.

FAQs (Frequently Asked Questions)

Q: Can I make the mole sauce ahead of time?
A: Absolutely! The mole sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently before adding the pork chops.

Q: What if I can’t find ancho chilies?
A: Ancho chilies are essential for the authentic flavor of mole. If you absolutely cannot find them, you can substitute them with a combination of other dried chilies like pasilla and guajillo, but the flavor will be slightly different.

Q: Can I use pre-ground spices instead of whole spices?
A: While it’s always best to use freshly ground spices for the most intense flavor, you can use pre-ground spices in a pinch. Reduce the amount slightly, as pre-ground spices tend to be more potent.

Q: How do I prevent the chocolate from seizing when melting?
A: Use good-quality chocolate and stir it constantly over low heat. Ensure there is enough liquid in the sauce to properly melt the chocolate. If it starts to seize, add a teaspoon of water or broth and stir vigorously.

Q: Can I freeze the leftover mole sauce?
A: Yes, the mole sauce freezes well. Store it in an airtight container or freezer bag for up to 3 months. Thaw completely before reheating.

Final Thoughts

This pork chop recipe with its streamlined mole sauce is a wonderful way to enjoy the complex and comforting flavors of Mexican cuisine without spending hours in the kitchen. Don’t be intimidated by the ingredient list; the process is surprisingly straightforward. I encourage you to try it, experiment with the variations, and make it your own. And please, share your thoughts and any tweaks you make – I’d love to hear how it turns out for you!

Pork Chops With Mole Sauce (Ww) Recipe