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!
What You Need
Original recipe yields 4 servings
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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.