Rib Chop Molé
The spicy Mexican-inspired sauce gives these chops a rich flavor. Serve with rice mix and grilled corn on the cob. This recipe works with any chop, bone-in or boneless.
4 pork rib chops, 3/4-inch thick
2 tablespoons ketchup
1 teaspoon unsweetened cocoa
1/2 teaspoon garlic salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 tablespoon water
- 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.
Makes 4 servings.
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.
Nutritional Information Per Serving (1/4 of recipe): Calories 170 calories Protein 26 grams Fat 6 grams Sodium 363 milligrams Cholesterol 66 milligrams.
Recipe provided courtesy of National Pork Board.