Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/8 cup plus 2 tablespoons canola oil 1 (6-inch) yellow corn tortillas, coarsely chopped 1/8 cup raw pumpkin seeds 1/2 medium red onion, chopped 4 cloves garlic, chopped 2 cups Enriched Chicken Stock, low soduim 1 1/2 yellow bell peppers, roasted, peeled, seeded and chopped 1/2 ripe mango, peeled, pitted, and chopped 1 tomatillos, husked, scrubbed, and chopped 1 1/2 tablespoons golden raisins 2 ounce white chocolate, chopped Kosher salt and freshly ground white pepper 1/2 tablespoon honey 1/8 teaspoon ground cloves 1/4 teaspoon ground cinnamon 4 (10- to 12-ounce) center-cut bone-in pork chops
			Heat the 1/8 cup oil in a medium saucepan over high heat until smoking. Add the tortillas and fry until crisp, about 1 minute. Remove to a plate. Add the pumpkin seeds to the pan and cook until golden, 2 to 3 minutes. Transfer to a plate. Add the onion to the pan and cookuntil soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced byhalf, 25 to 30 minutes. Transfer the yellow pepper mixture, the fried tortillas, and the pumpkin seeds to a food processor and process until smooth. Strain the sauce into a clean medium saucepan and simmer over medium heat untilit reaches a sauce consistency, 15 to 20minutes. Keep warm over low heat. Preheat the oven to 425 degrees F. Heat the 2 tablespoons oil in a large ovenproof saute pan over high heat until almost smoking. Season the chops on both sides with salt and pepper. Place the chops in the pan and cook until golden brown, 4 to 5 minutes; flip the chops over and placethe pan in the oven. Roast until medium, 8 to 10 minutes. Remove the chops from the pan and let rest for 5 minutes before serving. While the chops are resting, add the chocolate,honey, cloves, and cinnamon to the sauce and season with salt and pepper. Cook for 5 minutes.The mole sauce can be made up to 1 day in advance and refrigerated. Reheat before serving. Ladle some of the sauce onto each of 4 large dinner plates and top with a porkchop. Garnish with cilantro.