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Pork Chops Mole 2




Source of Recipe


From Cooking Light


Recipe Introduction


4 servings (serving size: 1 pork chop and 2/3 cup sauce)
points 6



List of Ingredients




Cooking spray
4 (4-ounce) boned pork loin chops (about 1/2 inch thick)
1/4 cup water
1 cup chopped onion
1/2 cup yellow bell pepper strips
1/2 cup red bell pepper strips
1 tablespoon minced seeded jalapeño pepper
1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
1/2 ounce semisweet chocolate, grated
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cumin seeds
1/2 cup minced fresh cilantro


Recipe



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

Yield: 4 servings (serving size: 1 pork chop and 2/3 cup sauce)

NUTRITION PER SERVING
CALORIES 256(38% from fat); FAT 10.8g(sat 3.7g,mono 4.4g,poly 1.7g); PROTEIN 27.2g; CHOLESTEROL 71mg; CALCIUM 64mg; SODIUM 549mg; FIBER 2.6g; IRON 2.9mg; CARBOHYDRATE 12.8g