Celebrate the flavors of a traditional Mexican mole sauce with a high-impact dry rub featuring dried chipotle peppers, cocoa and cinnamon, topped with a cool mango salsa.
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- In small bowl, combine dry rub ingredients (brown sugar, onion powder, cocoa, garlic powder, chipotle pepper, paprika, cinnamon, allspice); rub onto both sides of pork chops. Set aside for 30 minutes.
- Preheat grill to 400º to 450º F. When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 6-7 minutes per side or until internal temperature reaches 145 degrees F. using an instant-read thermometer. Let rest for 5 minutes.
- Mango Salsa: Combine ingredients (mango, juiced lime, red onion, cilantro, salt) Serve with Mexican Mole Pork Chops.