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4 boneless pork chops (about 1 lb.), 1/2 inch thick
1/2 cup Kraft Light Smooth Peanut Butter
1 can (19 oz/540 mL) chili-style stewed tomatoes, undrained
1 tsp. unsweetened cocoa powder
1/8 tsp. ground cinnamon
1/4 cup chopped cilantro or green onions
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How do I make it ?
Cook chops in large non-stick fry pan sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until browned on both sides.
Mix peanut butter, tomatoes, cocoa and cinnamon; spoon over chops. Reduce heat to medium-low; simmer 5 min. or until chops are no longer pink in the centres and sauce is thickened, turning chops over and stirring sauce after 3 min.
Sprinkle with cilantro.
Kraft Kitchen Tips!
Variation - Chicken Mexicana
Prepare as directed, substituting 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness, for the pork chops.
For added flavour, sprinkle 1 tsp. ground cumin or chili powder evenly over the chops before browning.
Using unsweetened cocoa in this sauce imparts the flavour of a traditional Mexican mole sauce. The chocolate contributes a rich flavour without adding sweetness.
Calories From Fat
% Daily Value
Fat 19.8 g
Saturated fat 4.9 g
Cholesterol 73 mg
Sodium 1099 mg
Carbohydrate 19.6 g
Fibre 3.9 g
Sugars 0 g
Protein 32.7 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.