Tuesday, July 27, 2010

Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce

Recipe by Bobby Flay

Saturday night Scott and I had a date night at home. We haven’t cooked a nice meal on the weekend in awhile and were long overdue. I always enjoy trying recipes from Bobby Flay’s Mesa Grill cookbook because they are always delicious and we are never disappointed.

I’ve never understood why my husband, or any man for that matter, is obsessed with pork chops. I’ve never had a pork chop I’m excited about until I made this recipe. These pork chops were tender and juicy, which I credit to their massive size. Often times when I buy pork chops at the grocery store they are cut thin, cook too fast, and I’m often left with a dry and tough meal. These chops were so big that they weighed a pound each, but for two I only spent $10 which is significantly less than I usually spend on a good cut of meat for the two of us. So not only are these delicious but also affordable.

There are two secrets to making this recipe a success...

1. Get really good pork chops! I of course went to Central Market and had the butcher cut me double cut bone-in pork chops.

2. You must make the mole sauce! This sauce is fantastic, it’s got a little sweet and savory all rolled into one. We have some sauce left over so I’ll be added it to my standard weeknight pork tenderloin recipe tomorrow night.