Celebrate the flavors of a traditional Mexican mole sauce with a high-impact dry rub featuring dried chipotle peppers, cocoa and cinnamon, topped with a cool mango salsa.
Ingredients:
4 pork chops (1 1/2-inches thick, bone-in)
Mango Salsa (see recipe), for serving
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
Mango Salsa
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
Combine ingredients in bowl. Serve with Mexican Mole Pork Chops.
Instructions:
In small bowl, combine dry rub ingredients; rub onto both sides of pork chops. Set aside for 30 minutes. Preheat grill to 400º to 450º 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 160º F. using an instant-read thermometer. Let rest for 5 minutes. Serve with Mango Salsa, if desired.
Nutritional Information:
Calories: 274
Fat: 10 grams
Cholesterol: 80 milligrams
Carbohydrates: 15 grams
Protein: 31 grams
Sodium: 213 milligrams
Saturated Fat: 3 grams
Fiber: 1 gram
