Chile and Cocoa Rubbed Pork Chops
By Harlene Deane
2 quarts water
1 1/2 teaspoons crushed red pepper
Four 1 1/2-inch-thick boneless pork loin chops
1 tablespoon unsweetened cocoa powder
1 tablespoon light brown sugar
1 tablespoon pure ancho chile powder*
Extra-virgin olive oil for brushing
1. In a large bowl, combine water with the red pepper and
1 1/2 teaspoons of salt. Stir well until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
2. Light a grill and create a cool zone. (Charcoal grill, rake the coals to one side; for gas grill, leave one side unlit.) In a small bowl, mix cocoa, sugar and tablespoon salt.
3. Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the chops in the cocoa rub and pat to help it adhere. Grill over moderately high heat for 4 minutes total, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill 15 minutes, or until an instant-read thermometer inserted into the center of the chops registers 135 for medium meat. Let the chops rest for 10 minutes before serving. Thickly slice each chop serve with mango salad. 4 servings.
The sweetness of the fruit combined with the slight spice
of the jalapeno and tart lime juice make this the perfect
side dish for the chops.
• 2 large green (unripe)* mangoes, peeled and cut into 2-
by-1/2 inch pieces
• 1/2 large white onion, sliced lengthwise into strips
• 1 jalapeno, seeded and finely chopped
• 2 tablespoons fresh lime juice
• Salt and freshly ground pepper
In a bowl, toss the mangoes, onion and jalapeno with the
lime juice. Season with salt and pepper and serve. This
salad can be refrigerated for up to 1 hour.
*Ancho chile powder can be found at Williams-Sonoma
or you can substitute another chile powder.
* the home chef has used slightly ripe mangoes for this
dish with great results.
* Try a Zinfandel with this dish or better yet, ask Terry!!
* This recipe can also be cut in half if serving two.