Eats: Cocoa & Chili Rubbed Pork Chops

12:21 PM

So it is warm outside now, which means we are grilling things. I am not a big pork-chop fan to be honest, but these came out pretty good. I honestly would have had them a tad more spicy, so I will have to remember that for next time. 

2 quarts  water
1 1/2 teaspoons  crushed red pepper
4   1 1/2-inch-thick boneless pork loin chops
1 tablespoon  unsweetened cocoa powder
1 tablespoon  light brown sugar
1 tablespoon  pure ancho chile powder
Extra-virgin olive oil  for brushing

In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.

Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit). In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.

Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere. Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 10 minutes before serving.

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2 Musings

  1. I don't eat meat, but I think it's always interesting when cocoa is used in non-baked goods! Looks delicious.

  2. I'm a pork chop fanatic! I've got to try the chili rub! Nice twist doll.


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