This easy version of a Mole Sauce with Pork Loin Chops can be made any night or served for guests when you entertain.
One of my favorite styles of Mexican food is serving chicken, enchiladas or pork with Mole. Whether it’s a fancy Mole Sauce like my Enchiladas Con Amore or an easy version like the one below, Mole is tasty and satisfying. While Mole has many versions of preparation in Mexico and Spain, my favorite version is the spicy, chocolate, sweet style.
We served this as a weeknight meal for two but you could make it a fabulous dinner for friends and family. They’ll never know how easy the delicious sauce is (and we don’t need to let them in on the secret!).
Mole Pork Loin Chops
1. Four 1 1/2-inch-thick boneless pork loin chops (we usually slice 2 thicker chops into the 4 thin ones.)
2. 4 tablespoons Mole Spice – or –
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon light brown sugar
- 1 1/2 tablespoon pure ancho chile powder
- Salt, Pepper and other seasonings as desired
3. Extra-virgin olive oil
4. 1/3 cup orange juice
5. 1 tablespoon maple syrup
6. ¾ teaspoon cornstarch
- Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.)
- In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt or other seasonings.
- Take ½ of the mole rub and mix it in a small pan with the orange juice, syrup and cornstarch. Simmer over medium heat until thickened, about 5 minutes. Put the glaze aside.
- Pat dry the pork chops. Brush generously with olive oil. Roll the pork chops in ½ of the mole rub and pat to help it adhere. Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes (probably less), until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat.
- Let the chops rest for 10 minutes before serving. Serve with the Mole Sauce.