Works with any chop, bone-in
or boneless. The spicy Mexican-inspired sauce gives these chops
a rich flavor. Serve with rice mix and grilled corn on the cob.
Rib
Chop Mole
- 4 pork rib chops, 3/4-inch
thick
2 tablespoons ketchup
1 teaspoon unsweetened cocoa
1/2 teaspoon garlic salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 tablespoon water
Whole chili peppers (garnish)
Cherry tomato roses (garnish)
- Stir together ketchup,
cocoa, garlic salt, cinnamon and cayenne pepper. Stir in water
until smooth.
- Place chops on broiler
rack, brush lightly with mixture.
- Broil 4 to 5 inches from
heat for 4 minutes. Turn over and brush again. Broil about 4
to 6 minutes more or to desired doneness, slightly pink inside.
- Garnish with peppers or
tomato roses.
Serves 4.
To Grill: Prepare medium-hot
coals. Grill chops directly over coals for 4 minutes. Brush lightly
with sauce. Turn chops over; brush other side lightly with mixture.
Grill for 5 to 7 minutes more or to desired doneness. Serve as
above.
Nutrition Facts: Calories
170 calories Protein 26 grams Fat 6 grams Sodium 363 milligrams
Cholesterol 66 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
