Chocolate Pork Chops (Mole Style Pork Chops)

Chocolate on pork chops? What?

Try it! Don't knock it until you try it.

If you can't find chipotle peppers, use the canned chipotles in adobo or
maybe try another chili pepper of your liking like ceyenne.

This is another recipe where you can tweak it all you like! You don't even
necessarily have to use a grill, sometimes, I brown the meat on a non
stick skillet and it comes out just as good. You can even slice up the
meat and stuff it into soft corn tortillas for tacos.

Makes: 4 pork chops
Prep Time: 15 minutes Cook
Time: 20 minutes
Ready In: 35 minutes
Servings: 4

Dry Rub:
4 pork chops(11/2" thick, bone-in)
1 Tbsp brown sugar
2 tsp onion powder
1 1/2 tsp baking cocoa (I use Hershey's)
1 1/2 tsp garlic powder
1/2 tsp ground Chipotle pepper, depending on heat desired
1/4 tsp ground paprika
dash ground cinnamon
dash ground allspice
salt to taste
pepper to taste
(or instead of salt & pepper to taste, I use adobo, found in latin food
aisle of your market)
1 lime quartered

MANGO SALSA:
1 large mango, peeled, pit removed, cubed
juice of 1 fresh lime
1 Tbsp finely chopped red onion
1 to 2 tsp snipped fresh cilantro
1/4 tsp salt


Salt and pepper(or adobo) pork chops to taste. In small bowl, combine dry
rub ingredients, rub onto both sides of pork chops. Set aside 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 10 minutes/side. Let rest for 5
minutes. Combine all mango salsa ingredients together. Serve on side with
mole pork chops and warmed corn tortillas and quartered limes for
sprinkling.


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