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Cocoa-and-Chile-Rubbed Pork Chops

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(109 people have added this recipe to their favorites.)

Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn’t char the outside. Here, he coats pork chops with cocoa and chile powders for a rub that’s like a deconstructed version of Mexican mole sauce.

Plus: 20 Smart Tips for Everyday Grilling

F&W’s Pork Cooking Guide

Pairing Suggestion

Cocoa and chiles add a light, appealing bitterness to this spicy rub. For pairing, look for a wine with a lot of sweet fruit, like Zinfandel from California’s Paso Robles region. Two Zins to try are the bright 2007 Foxglove and the spicy 2007 Kunin Westside.

Cocoa-and-Chile-Rubbed Pork Chops

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(109 people have added this recipe to their favorites.)
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Cocoa-and-Chile-Rubbed Pork Chops

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Cocoa-and-Chile-Rubbed Pork Chops

Excellent and different way to prepare pork chops. Brining really helps to keep the pork juicy. The pork stayed juicy a couple days later. This is definitely a keeper.

Posted by: theroussels on October 11, 2009

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This is a fantastic way to make pork chops. Very different from other ways I cook them. Everyone seems to really like them. I have made them many times and they always come out great! Highly reccomend.

Posted by: larryl07 on October 8, 2009

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Excellent recipe. Doesn't taste strange due to cocoa and isn't too sweet due to sugar content in rub either. Excellent with the grilled ingredient salsas that also have recipes included in this issue of the magazine.

Posted by: Angulimala on May 13, 2009

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