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.

Mexican Mole Pork Chops

4 bone-in pork chops, 1 1/2-inch thick

 

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 paprika
Dash ground cinnamon
Dash ground allspice

 

Mango Salsa:

1 large mango, peeled, pitted and cubed
1 lime, juiced
1 tablespoon red onion, finely chopped
1 to 2 teaspoons fresh cilantro, snipped
1/4 teaspoon salt

1. In small bowl, combine dry rub ingredients; rub onto both sides of pork chops. Set aside for 30 minutes.
2. Preheat grill to 400°F to 450°F (205°C to 230°C).
3. 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°F (70°C). using an instant-read thermometer. Let rest for 5 minutes.
4. For Mango Salsa: Combine ingredients in bowl. Serve with Mexican Mole Pork Chops.

Serves 4.

*Available in supermarkets and specialty food shops. If not available, place two diced mangoes (peeled and seeded) in blender with 1/3 cup white wine vinegar, 2 tablespoons sugar, 1/2 teaspoon salt.

Nutritional Information Per Serving (1/4 of recipe): Calories: 248 calories; Protein: 31 grams; Fat: 9 grams; Sodium: 213 milligrams; Cholesterol: 80 milligrams; Saturated Fat: 2 grams; Carbohydrates: 15 grams; Fiber: 1 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.