Mole de Puebla, Grilled Pork Chop, Grilled Zucchini & Sautéed Potatoes

Ingredients

4 bone-in pork chops. We recommend 2 inches thick. You can use boneless, but we still recommend a thicker cut as it helps maintain the juiciness
2 large zucchini
1-2 sweet potatoes. About 1.5 pounds. Note, you can use fingerling potatoes in place of sweet potatoes.
Salt & Pepper
2 Tbs. butter (if skillet prep method for pork chops)
Olive oil
1 pouch Le Sauce & Co. Mole de Puebla finishing sauce

Prep Ingredients & Kitchen equipment:

Equipment:
- One large skillet, preferably a cast iron.
- Sheet Pan
- Tongs
Two options for cooking the Pork Chops: both are simply seasoned with a pinch of salt and pepper on all sides.
- Chops cooking option 1: Grill (for the photo we used a grill)
- Chops cooking option 2: Pan & Oven
Sweet Potatoes:
- Microwave washed and pierced sweet potatoes for 4 min each side at least 30 minutes before cooking pork chops.
- Slice into 2X2 cubes, drizzle with olive oil, and season with a pinch of salt and pepper.
Slice zucchini lengthwise in ¼ inch thick slices. There should be about 2 slices per person. Season with a pinch of salt and pepper. If grilling, drizzle a little olive oil before grilling.