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This savory Mexican-inspired mole made with cocoa, garlic, cinnamon and cayenne pepper is a delicious sauce for tender, juicy grilled rib-eye pork chops.
- 4 boneless rib-eye (rib) pork chops, 1/4-inch thick
- 1 tablespoon ketchup
- 1/2 teaspoon unsweetened cocoa
- 1/4 teaspoon garlic salt
- 1/8 teaspoon cinnamon
- Pinch of 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.
Recipe reprinted by permission of National Pork Board. All rights reserved.
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