Mexican Mole Pork Chops

Makes 4 servings

Ingredients:

4 pork chops (1 1/2-inches thick, bone-in)
Mango Salsa, for serving (recipe follows)

Dry Rub:

1 tablespoon brown sugar
2 teaspoons onion powder
1 1/2 teaspoons cocoa
1 teaspoon garlic powder
1/4 teaspoon ground Chipotle pepper, depending on heat desired
1/8 teaspoon ground paprika
dash ground cinnamon
dash ground allspice

Preparation:

In small bowl, combine dry rub ingredients, rub onto both sides of
pork chops. Set aside for 30 minutes.

Preheat grill 400 to 450 degrees F. 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 7 minutes per side or until
internal temperature reaches 160 degrees F using an instant-read
thermometer. Let rest for 5 minutes. Serve with Mango Salsa, if
desired.

Mango Salsa

Ingredients:

1 large mango, peeled, pit removed and cubed
juice of one fresh lime
1 tablespoon finely chopped red onion
1 to 2 teaspoons snipped fresh cilantro
1/4 teaspoon salt

Preparation:

Combine ingredients in bowl. Serve with Mexican Mole Pork Chops.

Source: National Pork Board


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