Mexican Pork Cutlets Mole

• 4 pork cutlets 1/8-inch thick
• 1/2 cup onion chopped
• 1 clove garlic minced
• 2 teaspoons oil divided
• 1 cup chili beans Mexican-style, undrained
• 1/4 cup chili sauce
• 1/4 cup raisins
• 2 tablespoons water
• 1 tablespoon peanut butter
• 1 teaspoon unsweetened cocoa
• 1 dash salt
• 1 dash ground cinnamon
• 1 dash cloves

1. For Mole sauce: Heat 1 teaspoon of the oil in a medium saucepan. Cook onion and garlic over low heat for 5 minutes. Combine onion and garlic with remaining ingredients except pork in blender or food processor; mix until almost smooth, set aside.
2. Heat remaining oil in large frypan over medium-high heat. Brown cutlets on one side, about 3 minutes. Turn cutlets, lower heat, pour mole sauce over cutlets in pan, cover and simmer 8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

pork cutlets, onion, garlic, oil, chili beans, chili sauce, raisins, water, peanut butter, unsweetened cocoa, salt, ground cinnamon, cloves

Taken from www.yummly.com/recipe/Mexican-Pork-Cutlets-Mole-2248630 (may not work)