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Pork Chops Mexicana

average rating

rate/review

prep time

8 min

total time

20 min

makes

4 servings

photo by:

kraft

recipe by: kraft

What You Need

4 boneless pork chops (about 1 lb.), 1/2 inch thick

1/2 cup Kraft Light Smooth Peanut Butter

1 can (19 oz/540 mL) chili-style stewed tomatoes, undrained

1 tsp. cocoa powder

1/8 tsp. ground cinnamon

1/4 cup chopped cilantro or green onions

Make It

COOK chops in large non-stick fry pan sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until browned on both sides.

MIX peanut butter, tomatoes, cocoa and cinnamon; spoon over chops. Reduce heat to medium-low; simmer 5 min. or until chops are no longer pink in the centres and sauce is thickened, turning chops over and stirring sauce after 3 min.

SPRINKLE with cilantro.

kraft kitchens tips

Variation - Chicken Mexicana

Prepare as directed, substituting 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness, for the pork chops.

Special Extra

For added flavour, sprinkle 1 tsp. ground cumin or chili powder evenly over the chops before browning.

Food Facts

Using unsweetened cocoa in this sauce imparts the flavour of a traditional Mexican mole sauce. The chocolate contributes a rich flavour without adding sweetness.