Pork Chops With Mole Sauce (Ww)

Ingredients

• 3 ancho chilies, dried and seeded
• 3 cups boiling water
• 1 cup low sodium chicken broth

• 6 (3/4 inch)  boneless pork chops
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 3 garlic cloves
• 1 onion, chopped
• 1 tomato, quartered
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1 ounce semisweet chocolate or bittersweet chocolate, chopped

Directions

1. 1

   In a large skillet over medium high heat place peppers and toast for 30 seconds or so on each side. Transfer to a bowl and cover with boiling water; let stand for 20 minutes or until hydrated. Drain.

2. 2

   Transfer peppers and 1/2 cup broth to a blender and process until smooth. Return to bowl. Set aside.

3. 3

   Sprinkle pork chops on all sides with 1/2 teaspoon of the salt and the pepper.

4. 4

   Spray skillet with Pam and set over medium high heat.

5. 5

   Add pork chops to skillet and brown on each side (3-5 minutes). Transfer pork to a plate and set aside.

6. 6

   Add 1 teaspoon of oil to skillet and add garlic and onion; cook stirring for 2-5 minutes or until golden.

7. 7

   Stir in tomato (or when I made these I didn't have any tomatoes, so I used some tomato juice - it gets pureed in the blender anyways - see two steps down) and cook, stirring occasionally for another 2-5 minutes.

8. 8

   Stir in spices (oregano - cinnamon); cooking stirring frequently for 15 seconds.

9. 9

   Spoon mixture into blender with the remaining broth (1/2 cup); process for 2 minutes or until smooth.

10. 10

    Heat remaining oll (1 teaspoon) in skillet over medium heat. Add pepper mixture, tomato mixture, and the remaining salt (1/2 teaspoon); cook stirring until thickened (5-10 minutes). Stir in chocolate and cook, stirring until melted.

11. 11

    Add the pork chops to skillet and turn to coat. Simmer until cooked through (5-10 minutes).