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Description
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
US|METRIC
4 SERVINGS
- 4 porterhouse (bone-in loin) pork chops (1 1/2-inch thick)
- 1 Tbsp. brown sugar
- 2 tsp. onion powder
- 1 1/2 tsp. cocoa
- 1 tsp. garlic powder
- 1/4 tsp. ground chipotle chile pepper (depending on heat desired)
- 1/8 tsp. paprika
- 1 dash cinnamon
- 1 dash ground allspice
- 1 mango (large, peeled, pitted and cubed)
- 1 lime (juiced)
- 1 Tbsp. red onion (finely chopped)
- 2 tsp. fresh cilantro (snipped)
- 1/4 tsp. salt
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Directions
- In small bowl, combine dry rub ingredients (brown sugar, onion powder, cocoa, garlic powder, chipotle pepper, paprika, cinnamon, allspice); 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 6-7 minutes per side or until internal temperature reaches 145 degrees F. using an instant-read thermometer. Let rest for 5 minutes.
- Mango Salsa: Combine ingredients (mango, juiced lime, red onion, cilantro, salt) Serve with Mexican Mole Pork Chops.
NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium150mg4% |
| Protein1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber3g12% |
| Sugars11g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium2% |
| Iron4% |
* 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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