Just because I’m all into the cooking and stuff I thought I’d try to keep track of some of the things I come up with for dinner. You can give them a shot at home, although I imagine combinations like tonight’s will be a bit too odd for most.
I’ve long wanted to attempt a mole sauce, which is often referred to as a Mexican chocolate sauce. While it does indeed contain chocolate the amount is small and the sauce certainly doesn’t taste like chocolate. The combination of hot peppers and chocolate is not as odd as you might think, and in fact is quite popular and has been for a very long time. With that in mind I wanted to come up with a chocolate and pepper sweet sauce for pork chops, and set out to do so tonight.
The sauce was made up of about 500 grams of dark chocolate I used a double boiler to melt and then added to the pureed and strained contents of one prickly pear cactus. I then roasted a poblano pepper, seeded and peeled it, and then pureed the mixture and pepper together with two tablespoons of ancho chili powder, some lime zest, and a bit of salt and cracked pepper. This was placed on top of a pork chop that had been essentially baked in a pot of butter, grapeseed oil, and garlic, followed by onions, and after they were soft, diced plum tomatoes. They were topped with two cups of chicken stock and the juice of a lime before the pork was added and then cooked until well done.
The pork chop came out very good, and the sauce was amazing but needs to be offered in a smaller quantity. It got me thinking of perhaps making a pork or chicken dish with three small sauce sides such as this one, a green sauce made with tomatillos and garlic, and something else I haven’t even thought about yet.