“Let’s have pork chops for dinner” was the battle cry from my son during a recent meal-planning weekend.
“But we just had pork chops Wednesday night,” I replied.
“That’s okay; you can never have too many pork chops,” he said.
Ok, well then, we’ll have pork chops.
He’s right in a way, as pork is such a versatile meat. We’d had them smothered the previous week, so I was looking to do something a little different that time. I grill them frequently, but I was still searching for something different.
This rub, a mix of savory chili powder and cocoa, is usually found in sweet dishes and lends the perfect balance between sweet and spicy. The addition of some brown sugar doesn’t make it overly sweet, but instead it caramelizes on the chop during the cooking process.
The boys loved these, and I thought they’d be delicious with a pinch of cayenne added, too.
Chili and Cocoa-Rubbed Pork Chops
2 boneless pork chops
2 tsp unsweetened cocoa powder
2 tsp chili powder
2 tsp dark brown sugar
1 Tbs olive oil
pinch of sea salt
pinch of freshly ground black pepper
Combine chili powder, cocoa and brown sugar until well-blended. Divide mixture into two; rub half on each side of both pork chops. Sprinkle with salt and pepper.
Heat a cast iron skillet over medium heat and add olive oil. When oil is hot, add pork chops and cook for 5 minutes on the first side, covered. Flip chops and cook a few more minutes until cooked through and caramelized.
Nutritional Information: Calories Per Serving: 246, Calories from Fat: 105, Fat: 12 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 83 mg, Sodium: 92 mg, Potassium: 559 mg, Carbohydrates: 5 g, Fiber: 2 g, Sugar: 0 g, Protein: 30 g.
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