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***Dry Rub***
4 pork chops (1 1/2" thick, bone-in)
1 tablespoon brown sugar
2 teaspoons onion powder
1 1/2 teaspoon baking cocoa
1 1/2 teaspoon garlic powder
1/2 teaspoon ground Chipotle pepper, depending on heat desired
1/4 teaspoon ground paprika
1 dash ground cinnamon
1 dash ground allspice
salt to taste
pepper to taste
1 lime quartered
***MANGO SALSA***
1 large mango, peeled, pit removed, cubed
1 lime, juiced
1 tablespoon finely chopped red onion
2 teaspoons snipped fresh cilantro
1/4 teaspoon salt
Salt and pepper (or use adobo seasoning) pork chops to taste. In a small bowl, combine dry rub ingredients, rub onto both sides of pork chops. Set aside for 30 minutes.
Preheat grill to 400 to 450 degrees F. When ready to cook, spray a light coat of cooking spray on the pork chops to keep them from sticking to the grill.
Place chops on hot grill. Cover; cook for 10 minutes per side. Let rest for 5 minutes.
Combine all mango salsa ingredients together. Serve on the side with mole pork chops and warmed corn tortillas and quartered limes for sprinkling.
4 pork chops (1 1/2" thick, bone-in)
1 tablespoon brown sugar
2 teaspoons onion powder
1 1/2 teaspoon baking cocoa
1 1/2 teaspoon garlic powder
1/2 teaspoon ground Chipotle pepper, depending on heat desired
1/4 teaspoon ground paprika
1 dash ground cinnamon
1 dash ground allspice
salt to taste
pepper to taste
1 lime quartered
***MANGO SALSA***
1 large mango, peeled, pit removed, cubed
1 lime, juiced
1 tablespoon finely chopped red onion
2 teaspoons snipped fresh cilantro
1/4 teaspoon salt
Salt and pepper (or use adobo seasoning) pork chops to taste. In a small bowl, combine dry rub ingredients, rub onto both sides of pork chops. Set aside for 30 minutes.
Preheat grill to 400 to 450 degrees F. When ready to cook, spray a light coat of cooking spray on the pork chops to keep them from sticking to the grill.
Place chops on hot grill. Cover; cook for 10 minutes per side. Let rest for 5 minutes.
Combine all mango salsa ingredients together. Serve on the side with mole pork chops and warmed corn tortillas and quartered limes for sprinkling.
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