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Description
This recipe works well with any chop, bone-in or boneless, but increase the cooking time for the bone-in chops to about 4 minutes per side. The spicy Mexican-inspired sauce gives the chops a rich flavor, perfect alongside a rice mix and grilled corn on the cob.
Ingredients
US|METRIC
4 SERVINGS
- 4 boneless ribeye (rib) pork chops (1/4-inch thick)
- 1 Tbsp. ketchup
- 1/2 tsp. unsweetened cocoa powder
- 1/4 tsp. garlic salt
- 1/8 tsp. cinnamon
- 1 pinch cayenne pepper
- 2 Tbsp. water
- oil (for the grill)
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Directions
- In a small bowl, stir together ketchup, cocoa, garlic salt, cinnamon and cayenne pepper.Add water and stir until smooth.
- Prepare a medium-hot fire in the grill. Lightly oil the grill. Place chops directly over heat until underside is seared, about 3 minutes. Turn chops over; brush other side with mixture. Grill until the internal temperature of the pork on a meat thermometer measures between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 2 to 3 minutes more. Remove from grill and let rest 3 minutes. .
NutritionView More
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50Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories50Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium40mg2% |
| Potassium20mg1% |
| Protein0g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate1g0% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium0% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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