With a rub that somewhat resembles a mole sauce, Cocoa Chile Grilled Butterfly Pork Chops are easy to prepare and exciting with flavor. Spicy Chile Powder, cocoa powder and brown sugar make this a sultry dinner entree.
41-inch thickbutterfly pork chops or boneless pork loin chops
1tablespoonunsweetened cocoa powder
1tablespoonlight brown sugar
1tablespoonNew Mexico Chile Powderor ancho
Extra-virgin olive oil for brushing
In a large bowl, combine the water with the red pepper flakes, salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 - 1 1/2 hours.
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 New Mexico Chile powder with 1 tablespoon of salt.
Drain the pork chops and pat dry.
Brush the pork chops generously with olive oil.
Roll the pork chops in the rub and pat to help coat the chops.
Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned and you can see grill marks beneath the rub.
Transfer the chops to the cool zone, close the grill lid and cook for about 10 -15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 5 minutes before serving.
This recipe was inspired by Texas Chef, Tim Love. I've made some changes to the recipe and ingredients to reflect my style of cooking.