pork chops molé verde ‡

I saw a picture of this dish in the New Mexico Magazine of December 2010, and thought it looked appetizing. No recipe was given, so I concocted my own. I actually used jalapeño chiles in the original version, carefully removing the seeds and placenta, so there was very little piquancy. In later versions I used canned chiles, which were too mild. A combination seemed appropriate, but adding cayenne was easier.

the pork
  • 2 (5-oz) pork loin chops
  • 1 tbsp olive oil
  • 1 tsp leaf oregano
the molé verde
  • ½ small onion, diced
  • 1 clove garlic
  • 1 tbsp olive oil
  • ½ cup chicken broth
  • 1 (4-oz) canned green chile
  • 1 tbsp dried parsley
  • 1 tsp dried cumin
  • 1 tsp dried coriander
  • ½ tsp dried ground bay leaf
  • cayenne pepper, to taste
  • ¼ cup toasted sesame seeds
  • ¼ cup toasted blanched almonds
  • 1 tbsp lime juice
the side
  • 1 tbsp <butter>
  • ½ cup mushrooms
  • ½ tsp garlic powder
  • ¼ tsp ground black pepper
the garnish
  • 1 jalapeño chile, seeded and sliced thin
  • equal amount red bell chile, sliced thin
  • 1 1/8” slice red onion, cut in like slices
  • ½ cup corn kernels
  • 1 tbsp <butter>
  • ¼ tsp ground black pepper
  • several sprigs of cilantro

Begin by marinating the pork chops in the oil, oregano, salt and pepper. Set aside while preparing the molé, the side, and the garnish.

Sauté the onion and garlic in the oil until golden. Transfer to a blender or food processor, add all remaining ingredients, except for the lime juice, process until smooth, and then put the mixture into a sauce pan. Bring to a simmer and let simmer for 15 minutes, stirring frequently, so as not to burn. Take off the heat, but keep warm.

Sauté the mushrooms in the butter until golden. add the garlic powder and pepper. keep warm.

Sauté the peppers, onion, and corn in the butter until the corn begins to brown. Add the pepper. Keep warm.

sauté the pork chops until the internal temperature is 150°F.

Apply a generous base of molé to each serving plate, put one chop on each, ring with mushrooms, and place the garnish on top of the chop. Top the garnish with cilantro springs, and serve immediately.

Per serving: calories 715, fat 46 g, cholesterol 113 mg, sodium 415 mg, potassium 1300, carbohydrate 26 g, fiber 11 g, protein 51 g.