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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)

1. Stir together ketchup, cocoa, garlic salt, cinnamon and cayenne pepper. Stir in water until smooth.
2. Place chops on broiler rack, brush lightly with mixture.
3. 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.
4. 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 5-7 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.