Tuesday, February 24, 2009

Pan Roasted Bone-In Pork Chop with Yellow Pepper Mole Sauce (with Smoked Red Pepper Sauce and Cilantro Oil)

This is my version of Bobby Flay’s recipe from his book Bobby Flay’s Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen.

It is complex with a lot of preparation but worth the effort. The Smoked Red Pepper sauce adds a spicy touch. The chipotle chile puree, the sweetness from honey and red wine vinegar, are a perfect accompaniment to the pork chop.

The Yellow Pepper Mole is a unique addition to the abundance of flavors in the dish. White chocolate, honey, ground cloves and cinnamon are added at the end of Mole Sauce to preserve the golden color of the Roasted Yellow Peppers.

Note: Your kitchen (and clothing) will smell of roasted peppers for days!

The Cilantro Oil adds color to the dish and the taste of fresh cilantro.

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