I'm still rather put out that Conde Nast decided to discontinue publication of Gourmet and finish out my subscription with issues of Bon Appetit. I've been trying to decide whether I will renew it or not and actually tried a recipe from a the most recent one I received. I was looking for a way to use up some leftover cilantro....
Pork Mole with Cilantro
based on a recipe
from Bon Appetit (April 2010)
2 teaspoons ground cumin, divided
2 boneless pork chops
1 tablespoon olive oil
1/2 cup coarsely chopped red onion
1 cup canned crushed tomatoes
1/2 cup low-salt chicken broth
2 tablespoons bittersweet or semisweet chocolate chips
3/4 teaspoon minced canned chipotle chiles in adobo or chipotle hot sauce
1/4 teaspoon ground cinnamon
1/2 teaspoon finely grated orange peel
Fresh cilantro leaves
Preheat oven to 350 degrees.
Rub 3/4 teaspoon cumin on each side of meat. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add meat to skillet and brown, about 6 minutes per side. Remove pork chops to oven to finish cooking. Add onion to skillet. Cook until onion is brown, stirring onion, 6 to 7 minutes. Add tomatoes, broth, chocolate, chipotles, cinnamon, and 1/2 teaspoon cumin to skillet. Stir 2 minutes. Add orange peel; season with salt.
Drizzle meat with sauce; top with cilantro leaves.
Notes: The original recipe at Bon Appetit is for steak. My version here also reduces the red onion. And I chose not to puree the sauce instead having something a bit more robust in texture, though I did allow it to reduce a bit longer before adding the orange peel. Should I make this again, I think I want to add some extra cinnamon to rub into the meat at the same time as the cumin. All the same this came out pretty well.