Cocoa powder is the key ingredient to savory mole sauce; it adds a smooth, rich flavor without being overly sweet. Try it on pork or chicken for a delicious, Mexican-inspired dinner.
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
1 teaspoon ground chipotle chile peppers
1/2 teaspoon salt
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
How to Make It
Heat a grill pan over medium heat.
Combine first 6 ingredients; rub evenly over both sides of pork. Lightly coat pork with cooking spray. Place pork on grill pan; cover and grill 3 minutes on each side or until done. Let stand 3 minutes.
This was so good. I didn't grill them. I browned them with a little olive oil and butter. I made a little extra of the spice mix, so after browning, I wisked the spice mix with the pan drippings and added some chicken broth. It made a very delicious mole sauce to pour over the chops.
I really enjoyed this! Only made one serving so quartered everything and I think it worked out well. It was slightly hard to find the smoked chipotle powder and smoked paprika but it made the meal. Probably could have used a little more brown sugar, the spices slightly overpowered it. Served this with grilled corn and zucchini and a baked potato. Will definitely make this again. Has a great kick to it.
Excellent. I put the spices in a plastic bag & shook each chop individually & fried the chops with olive oil in a regular pan.
I served the chops with mashed potatoes & gravy made from the drippings & milk. A fennel apple green salad finished the dinner menu & was enjoyed by all!
It is easier to cook this dish than it is to eat out! Fast and delicious. Using good quality spices is essential to this dish. I accidentally left out the salt and it still tasted great. If you want to tone the heat down, use only a half teaspoon chipotle chili powder. I paired this dish with a salad and French bread and it was a great meal.