Ole Mole Mexican Pork Chops

Elevate your dinner table with the bold and rich flavors of Ole Mole Mexican Pork Chops! This recipe takes tender, bone-in pork chops and simmers them in a luscious homemade mole sauce, infused with dark chocolate, smooth peanut butter, and warm spices like cinnamon, cumin, and ancho chili powder. The savory-sweet mole sauce, made with diced tomatoes, chicken broth, and a hint of smoked paprika, perfectly complements the golden-seared pork chops, creating a dish that’s both comforting and sophisticated. Ready in just over an hour, this Mexican-inspired entrée is perfect for weeknight dinners or special occasions. Garnish with fresh cilantro and serve alongside rice or warm tortillas for a truly authentic experience.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 cups chicken broth
• 1 15-ounce can diced tomatoes
• 2 ounces dark chocolate, chopped
• 1 tablespoon smooth peanut butter
• 0.5 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 tablespoon ancho chili powder
• 1 teaspoon smoked paprika
• 2 tablespoons cilantro, chopped (optional, for garnish)

Directions

Step 1

Season the pork chops on both sides with kosher salt and black pepper.

Step 2

In a large skillet or cast-iron pan, heat the olive oil over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 3-4 minutes until softened, then add the minced garlic and cook for 1 minute more.

Step 4

Pour in the chicken broth and diced tomatoes. Stir to combine and bring to a simmer.

Step 5

Reduce the heat to low and stir in the chopped dark chocolate, peanut butter, ground cinnamon, ground cumin, ancho chili powder, and smoked paprika. Let the sauce simmer for 5-7 minutes, stirring frequently, until the chocolate is melted and the sauce is well blended.

Step 6

Return the pork chops to the skillet, nestling them into the mole sauce. Spoon some sauce over the chops.

Step 7

Cover the skillet and simmer on low heat for 20-25 minutes, or until the pork chops are cooked through (internal temperature should reach 145°F / 63°C). Stir the sauce occasionally during cooking to prevent sticking.

Step 8

Taste the sauce and adjust seasoning if needed. Add more salt, chili powder, or chocolate to customize the flavor.

Step 9

Garnish with chopped cilantro, if desired, and serve warm. Pair with rice, tortillas, or steamed vegetables for a complete meal.

Nutrition Facts

Serving size	1943.8 grams (1943.8g)

Amount per serving	% Daily Value*
Calories	2708

Total Fat 168.10g	216%
Saturated Fat 56.80g	284%
Polyunsaturated Fat 2.70g
Cholesterol 544mg	181%
Sodium 2758mg	120%
Total Carbohydrate 76.20g	28%
Dietary Fiber 20.00g	71%
Total Sugars 31.50g
Protein 211.80g	424%

Vitamin D 0IU	0%
Calcium 399mg	31%
Iron 21mg	116%
Potassium 4550mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 31.8%

Carbs: 11.4%