Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce

Ingredients for Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce

• 60ml plus 2 tablespoons canola oil

• 2 (6-inch) yellow corn tortillas, coarsely chopped

• 35g raw pumpkin seeds

• 1 medium red onion, chopped

• 4 cloves garlic, chopped

• 950ml low-sodium chicken broth

• 3 yellow peppers, roasted, peeled, seeded, and chopped

• 1 ripe mango, peeled, pitted, and chopped

• 2 tomatillos, husked, scrubbed, and chopped

• 3 tablespoons golden raisins

• 4 (10- to 350g ) centre-cut bone-in pork chops

• Kosher salt and freshly ground white pepper

• 15g white chocolate, chopped

• 1 tablespoon honey

• 1/4 teaspoons ground cloves

• 1/2 teaspoons ground cinnamon

How to make Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce

Heat the 60ml oil in a medium saucepan over high heat until smoking. Add the tortillas and fry until crisp, about 1 minute. Remove to a plate.

Add the pumpkin seeds to the pan and cook until golden, 2 to 3 minutes. Transfer to a plate.

Add the onion to the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced by half, 25 to 30 minutes.

Transfer the yellow pepper mixture, the fried tortillas, and the pumpkin seeds to a food processor and process until smooth. Strain the sauce into a clean medium saucepan and simmer over medium heat until it reaches a sauce consistency, 15 to 20 minutes. Keep warm over low heat.

Preheat the oven to 218°C.

Heat the 2 tablespoons oil in a large ovenproof sauté pan over high heat until almost smoking. Season the chops on both sides with salt and pepper. Place the chops in the pan and cook until golden brown, 4 to 5 minutes; flip the chops over and place the pan in the oven. Roast until medium, 8 to 10 minutes.

Remove the chops from the pan and let rest for 5 minutes before serving. While the chops are resting, add the chocolate, honey, cloves, and cinnamon to the sauce and season with salt and pepper. Cook for 5 minutes. The mole sauce can be made up to 1 day in advance and refrigerated. Reheat before serving.

Ladle some of the sauce onto each of 4 large dinner plates and top with a pork chop.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.