4-6 Thin Bone in Pork Chops
1 C Hidden Valley Salsa Ranch
3-4 T Olive Oil
2 T Butter
1/4 C Fine Diced Red Onion
1 Mini Bell Pepper, diced
1 tsp. Minced Garlic
9.5 oz. Ready to Use Mole Sauce
3 C Water
1 C Milk
Garlic Salt and Pepper to taste
-Place pork chops in bag or airtight container, pour in ranch and allow to marinate at least 1 hour. Drain off ranch, coat in taco seasoning. Set aside.
-In pot over medium heat, melt butter, add in onion, pepper and garlic (if you want spicier can add jalapeno). Simmer until veggies start to soften, pour in mole and simmer for 10 minutes, set aside.
-In larger pot over high heat add in milk, water salt and pepper. Bring to boil, stir in polenta, reduce temperature and cook until polenta thickens. Pour into 11X7 pan (grease or parchment line). Place in fridge and allow to set for about 1 hour.
-In skillet over medium high heat, heat olive oil. Fry pork chops 5-7 minutes per side.
-Remove polenta and place on cutting board, cut into desired size. Serve with pork chop and drizzle with mole sauce. Enjoy!