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Prepare as directed, substituting 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness, for the pork chops.
For added flavor, sprinkle 1 tsp. ground cumin or chili powder over the chops before browning.
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.
This rich and flavorful recipe uses peanuts in place of added fat to help your family eat right.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this last night after I came home from work and it was a great recipe for a quick work night dinner. There is almost no prep work! Also, it's fun twist on the regular pork chop night! I used the whole jar of salsa and it was great to have a little extra sauce. I also sprinkled the chops with cumin, cilantro, chili powder, and cinnamon on both sides before cooking. The chops cooked quickly and i served them with the sauce over brown rice and with a salad on the side.
I love this Recipe. I usually serve it over rice, and use the extra peanut sauce as a kind of gravy. Delicious!
Was looking for a recipe to use up left over salsa and found this. This was easy to prepare and I had all the ingredients already. A tasty way to jazz up pork chops. Served this with brown rice and corn. Will make again.