Name: Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce
Yield: Serves 4
Ingredients: 1/4 cup plus 2 tablespoons canola oil; 2 (6-inch) yellow corn tortillas, coarsely chopped; 1/4 cup raw pumpkin seeds; 1 medium red onion, chopped; 4 cloves garlic, chopped; 4 cups low-sodium chicken broth; 3 yellow bell peppers, roasted, peeled, seeded, and chopped; 1 ripe mango, peeled, pitted, and chopped; 2 tomatillos, husked, scrubbed, and chopped; 3 tablespoons golden raisins; 4 (10- to 12-ounce) center-cut bone-in pork chops; Kosher salt and freshly ground white pepper; 1/2 ounce white chocolate, chopped; 1 tablespoon honey; 1/4 teaspoon ground cloves; 1/2 teaspoon ground cinnamon

Pan-Roasted Pork Chops with Yellow Pepper Mole SauceCookbook cover image courtesy of Random House

The yellow pepper mole may have lots of ingredients, but the result is a delightfully complex sauce. Golden raisins and white chocolate preserve the golden color of the roasted peppers, and while those may sound sweet, onion, garlic, and tomatillos keep the sauce savory, fresh, and never cloying. At the restaurant we give this a hint of smoked red pepper sauce and cilantro oil and garnish it with cilantro.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.