• 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


  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.
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