Mexican Pork Cutlets Mole

Name: Mexican Pork Cutlets Mole
Ingredients: 4 pork cutlets 1/8-inch thick; 1/2 cup onion chopped; 1 clove garlic minced; 2 teaspoons oil divided; 1 cup chili beans Mexican-style, undrained; 1/4 cup chili sauce; 1/4 cup raisins; 2 tablespoons water; 1 tablespoon peanut butter; 1 teaspoon unsweetened cocoa; 1 dash salt; 1 dash ground cinnamon; 1 dash cloves

13 ingredients

2 steps

Ingredients

4 pork cutlets 1/8-inch thick
1/2 cup onion chopped
1 clove garlic minced
2 teaspoons oil divided
1 cup chili beans Mexican-style, undrained
1/4 cup chili sauce
1/4 cup raisins
2 tablespoons water
1 tablespoon peanut butter
1 teaspoon unsweetened cocoa
1 dash salt
1 dash ground cinnamon
1 dash cloves

Directions

1

For Mole sauce: Heat 1 teaspoon of the oil in a medium saucepan. Cook onion and garlic over low heat for 5 minutes. Combine onion and garlic with remaining ingredients except pork in blender or food processor; mix until almost smooth, set aside.
2

Heat remaining oil in large frypan over medium-high heat. Brown cutlets on one side, about 3 minutes. Turn cutlets, lower heat, pour mole sauce over cutlets in pan, cover and simmer 8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.