Directions

1. In small bowl, combine chili powder, cumin, cinnamon, garlic salt and pepper. Rub mixture on pork chops. Heat oil in large non-stick skillet over medium-high heat. Brown chops on each side, about 5-6 minutes total; add pepper jelly and lime juice to skillet; cook and stir until chops are glazed and until internal temperature on a thermometer reads 145 degrees F. Remove from skillet and keep warm for 3-5 minutes.
2. Place salsa, tomato sauce and cocoa in skillet; cook and stir over medium heat until liquid is reduced and thickened, about 5 minutes. Place sauce on serving platter; top with chops. Place avocado slices and red onion slices between chops and garnish with fresh cilantro.