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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!
10 min
21 min
4 servings
Magazine Acquisition

What You Need

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