Tuesday, February 19, 2013

Mexican Mole Pork Chops

I turned to a nice lean pork chop tonight which had a spicy rub including spices and cocoa powder.  The bone in the pork chop added a ton of flavor and is always my first choice for grilling.  After being grilled, they were topped with a mango salsa which added a wonderful tropical twist.  The chops and salsa were served over simply cooked brown rice.

Mexican Mole Pork Chops
Makes 2 servings

2 pork chops, bone-in 1 1/2-inch thick
dash of paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon cocoa powder, unsweetened
1/4 teaspoon ground chipotle chile pepper
dash ground cinnamon
1/2 tablespoon bown sugar

In small bowl, combine brown sugar, onion powder, cocoa, garlic powder, ground Chipotle pepper, paprika, and cinnamon.  Rub onto both sides of pork chops.  Set aside for 30 minutes.

Preheat grill to high heat.

When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill.  Place on hot grill.  Cover; cook for 5-7 minutes per side or until internal temperature reaches 160 degrees using an instant-read thermometer.

Let rest for 5 minutes.  Serve with Mango Salsa (recipe follows).

Mango Salsa
1/2 large mango, peeled, pitted and cubed
1/2 lime, juiced
1/2 tablespoon red onion, finely chopped
1/2 small jalapeno, finely diced
1/2 teaspoon fresh cilantro, chopped
1/8 teaspoon salt

Combine all ingredients in a bowl.  Chill until ready to serve.

Recipe adapted from Jillian Michaels

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