Grilled pork chops with pumpkin seed mole

The story – Sauce for the ArchbishopGrilled pork chops with pumpkin seed mole Grilled pork chops with pumpkin seed mole


  • Pork chops
  • 6 Pork chops
  • 1 teaspoon Cumin powder
  • 1 teaspoon Dried chilli flakes
  • 1 teaspoon Corriander powder
  • Salt and pepper for seasoning
  • 1 tablespoon Olive oil
  • Pumpkin seed Mole
  • 1 cup Pumpkin seeds
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Dried oregano
  • 1 Yellow onion, Cut into chunks
  • 5 Green tomatoes, Cut into quarters
  • 5 Garlic cloves, Peeled
  • 2 Jalapeno chillies, Sliced
  • 2 cups Chicken stock
  • 1 cup Fresh parsley, Chopped
  • 1 cup Fresh coriander, Chopped
  • 1 teaspoon salt
  • 1 tablespoon Olive oil

Grilled pork chops with pumpkin seed mole Grilled pork chops with pumpkin seed mole


The pumpkin seed mole:

  1. Place the pumpkin seeds, oregano and cumin seeds in a large saucepan and put on high heat.
  2. Toast the seeds until fragrant – about 3 to 4 minutes, but make sure they do not burn.
  3. Transfer to a spice blender and process until finely ground.
  4. Set aside.
  5. Add the oil and vegetables to the same pan and bring to medium-high heat.
  6. Stir occasionally until the vegetables start to change color and become slightly golden.
  7. Transfer to a food processor. Add the stock, the herbs and salt and process until it forms a smooth puree.
  8. Pour the puree back into the pan and add the pumpkin seed mixture.
  9. Stir to mix well. Bring to a simmer and cook for 15 to 20 minutes.
  10. This Mole can also be served with chicken or even fish, and can be eat warm or cold.

Pork chops:

  1. Mix the spices with the oil to make a paste.
  2. Rub the paste onto the meat and place in the refrigerator to marinade for 30 minutes.
  3. Heat a griddle pan till smoking hot.
  4. Sear the meat, then turn down the heat to medium and cook until the meat is done.
  5. Serve warm with pumpkin seed mole and some grilled corn.

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