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Main dishes

Pork Chops Mexicana

Pork Chops Mexicana recipe
photo by:kraft
We're not sure who thought to put peanuts, cocoa and cinnamon in a Tex-Mex pork chop skillet, but we do know they had a genius idea!
time
prep:
10 min
total:
21 min
servings
total:
4 servings
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What You Need

4
 boneless pork chops (1 lb.), 1/2 inch thick
1-1/4
cups  TACO BELL® Thick & Chunky Salsa
1/2
cup  finely chopped PLANTERS COCKTAIL Peanuts
1
tsp.  unsweetened cocoa powder
1/8
tsp.  ground cinnamon
1/4
cup  chopped cilantro

Make It

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

COMBINE salsa, peanuts, cocoa and cinnamon; spoon over chops. Simmer on medium-low heat 5 min. or until chops are done and sauce is thickened, turning chops over and stirring sauce after 3 min.

TOP with cilantro.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

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 flavor, sprinkle 1 tsp. ground cumin or chili powder over the chops before browning.
Food Facts
Using the unsweetened cocoa powder in this sauce imparts the flavor of a traditional Mexican mole sauce. The chocolate contributes a rich flavor without adding sweetness.
K:44925v0 :65560

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