Pork Chops Mole

Pork Chops Mole'
from Cooking Light magazine

(also very good w/ chicken breasts)

Mole' (moe-lay) is a traditional Mexican sauce made with a blend of chiles, onion, and garlic. Its most characteristic ingredient, chocolate, contributes richness without adding sweetness.

Cooking Spray
4 (4-oz.) boned pork loin chops, about ½ inch thick)
¼ cup water
1 cup chopped onion
½ cup yellow bell pepper strips
½ cup red bell pepper strips
1 tablespoon minced seeded jalapeno pepper
1 (14.5 oz.) can diced tomatoes with garlic and onion, undrained
½ ounce semisweet chocolate, grated
1 teaspoon chili powder
1 teaspoon oregano
¼ teaspoon salt
¼ teaspoon cumin
¼ cup minced fresh cilantro

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 jalapeno pepper, cook 4 minutes or until tender. Stir in tomatoes, cook 1 minute. Add chocolate and next 4 ingredients (chocolate through cumin). 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).

256 calories; fat 10.8 g; 3.7 sat fat; protein 27.2 g.; carb 12.8 g.; fiber 2.6 g; chol 71mg; sodium 549 mg