Name: Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce
Yield: Serves 4
Ingredients: 1/4 cup plus 2 tablespoons canola oil; 2 (6-inch) yellow corn tortillas, coarsely chopped; 1/4 cup raw pumpkin seeds; 1 medium red onion, chopped; 4 cloves garlic, chopped; 4 cups low-sodium chicken broth; 3 yellow bell peppers, roasted, peeled, seeded, and chopped; 1 ripe mango, peeled, pitted, and chopped; 2 tomatillos, husked, scrubbed, and chopped; 3 tablespoons golden raisins; 4 (10- to 12-ounce) center-cut bone-in pork chops; Kosher salt and freshly ground white pepper; 1/2 ounce white chocolate, chopped; 1 tablespoon honey; 1/4 teaspoon ground cloves; 1/2 teaspoon ground cinnamon

Pan-Roasted Pork Chops with Yellow Pepper Mole SauceCookbook cover image courtesy of Random House

The yellow pepper mole may have lots of ingredients, but the result is a delightfully complex sauce. Golden raisins and white chocolate preserve the golden color of the roasted peppers, and while those may sound sweet, onion, garlic, and tomatillos keep the sauce savory, fresh, and never cloying. At the restaurant we give this a hint of smoked red pepper sauce and cilantro oil and garnish it with cilantro.

Recipe notes

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