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Mexican Mole Pork Chops recipe

Mexican Mole Pork Chops.

Celebrate the flavors of a traditionalMexican mole sauce with a high-impact dry rub featuring driedchipotle peppers, cocoa and cinnamon, topped with a cool mangosalsa.

Recipe: Mexican Mole PorkChops

4 bone-in pork chops, 1 1/2-inch thickDry Rub:1 tablespoon brown sugar
2 teaspoons onion powder
1 1/2 teaspoons cocoa
1 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper, depending on heat desired
1/8 teaspoon paprika
Dash ground cinnamon
Dash ground allspiceMango Salsa:1 large mango, peeled, pitted and cubed
1 lime, juiced
1 tablespoon red onion, finely chopped
1 to 2 teaspoons fresh cilantro, snipped
1/4 teaspoon salt

  • In small bowl, combine dry rub ingredients;rub onto both sides of pork chops. Set aside for 30 minutes.
  • Preheat grill to 400°F to 450°F(205°C to 230°C).
  • When ready to cook, spray light coat ofcooking spray on pork chops to keep them from sticking to thegrill. Place on hot grill. Cover; cook for 7 minutes per sideor until internal temperature reaches 160°F (70°C). usingan instant-read thermometer. Let rest for 5 minutes.
  • For Mango Salsa: Combine ingredients inbowl. Serve with Mexican Mole Pork Chops.

    Serves 4.

    *Available in supermarkets and specialtyfood shops. If not available, place two diced mangoes (peeledand seeded) in blender with 1/3 cup white wine vinegar, 2 tablespoonssugar, 1/2 teaspoon salt.

    Nutritional Information Per Serving (1/4of recipe): Calories: 248 calories; Protein: 31 grams; Fat: 9grams; Sodium: 213 milligrams; Cholesterol: 80 milligrams; SaturatedFat: 2 grams; Carbohydrates: 15 grams; Fiber: 1 grams

    Recipe and photograph provided courtesyof Pork: The Other White Meat.

    Mole-Style Pork Chops Recipe

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