SEARED PORK CHOPS WITH MOLE ROJO, WILTED GREENS & POMEGRANATES

If you're looking for a festive winter dinner dish, look no further! The barely wilted garlicky greens and pop of bright pomegranate perfectly compliment the juicy pork chop and our chili forward Mole Rojo. 

You could substitute chicken, duck, or steak for the protein and serve it with wild rice or sweet potatoes to round out the meal. We think it would be perfect for your Christmas meal!

Serves 2 

INGREDIENTS

2 Pork chops, 1 inch thick 

1/2 jar ¡Ya Oaxaca! Mole Rojo

1 bunch arugula, swiss chard, or spinach leaves, broken, stems removed 

½ small white onion 

3 whole garlic cloves, skin on

Pomegranate seeds 

Fresh parsley

Fresh thyme 

Olive oil

2 Tablespoons unsalted butter 

Sea salt 

Freshly ground black pepper

METHOD

Salt and pepper the pork chops on both sides. 

Heat a sauce pan until hot, then add a little olive oil. Sear the pork on both sides until golden brown. Add the butter, one garlic clove and thyme. Baste the pork chop with the garlic thyme butter and continue to cook until done.  Set aside to rest out of the pan onto a plate for five minutes.  

In the same pan add a little more olive oil if needed and saute the onions until translucent. Add your greens and the other three whole garlic cloves, stirring constantly. Wilt the greens quickly, season with sea salt and black pepper, then set aside and keep warm.

Heat the mole in a saucepan. Keep warm. 

On the serving plates, spread the mole on the bottom. Arrange the pork chops on top, and the wilted greens next to them.  Garnish with parsley leaves, pomegranate seeds, and sea salt.