This recipe works well with any chop, bone-in or boneless, but increase the cooking time for the bone-in chops to about 4 minutes per side. The spicy Mexican-inspired sauce gives the chops a rich flavor, perfect alongside a rice mix and grilled corn on the cob.
- 4 boneless ribeye (rib) pork chops (1/4-inch thick)
- 1 tablespoon ketchup
- 1/2 teaspoon unsweetened cocoa powder
- 1/4 teaspoon garlic salt
- 1/8 teaspoon cinnamon
- 1 pinch cayenne pepper
- 2 tablespoons water
- oil (for the grill)
- In a small bowl, stir together ketchup, cocoa, garlic salt, cinnamon and cayenne pepper.Add water and stir until smooth.
- Prepare a medium-hot fire in the grill. Lightly oil the grill. Place chops directly over heat until underside is seared, about 3 minutes. Turn chops over; brush other side with mixture. Grill until the internal temperature of the pork on a meat thermometer measures between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 2 to 3 minutes more. Remove from grill and let rest 3 minutes. .