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Grilled Ribeye Chops with Mole Sauce

Source: National Pork Board
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Active Time:  5 Minutes
Total Time:  10 Minutes
  4 servings
This savory Mexican-inspired mole made with cocoa, garlic, cinnamon and cayenne pepper is a delicious sauce for tender, juicy grilled ribeye pork chops.
RECIPE INGREDIENTS
4 boneless ribeye (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
Grilled Ribeye Chops with Mole Sauce Recipe at Cooking.com
DIRECTIONS
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.
Date Added: 03/06/2014
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