Mexican Pork Cutlets Mole

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

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.

Heat remaining oil in large fry pan 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 10-15 minutes until pork is tender. Serves 4.

Copyright 1995, The Associated Press