4.0 1

Pork Chops with Smoky Mole-Style Rub

This Mexican-inspired spice rub is also delicious on steak and chicken legs. The combination of paprika and ancho chile powder enhances the meat’s smoky grilled flavor.

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Aerated Green Apple Sorbet


  • 1 tablespoon cumin seeds

  • 2 tablespoons smoked sweet paprika

  • 1 tablespoon muscovado or dark brown sugar

  • 1 tablespoon ancho chile powder

  • 1 tablespoon dried oregano

  • 1 teaspoon granulated garlic

  • 1 teaspoon unsweetened cocoa powder

  • 1 teaspoon toasted sesame seeds

  • Four 1-inch-thick pork rib chops (about 2 3/4 pounds)

  • Kosher salt

  • Freshly ground black pepper


  1. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then finely grind.
  2. In a small bowl, whisk the ground cumin with the smoked paprika, brown sugar, chile powder, oregano, garlic, cocoa powder and sesame seeds.
  3. Light a grill or preheat a grill pan. Season the pork chops with salt and pepper and rub 1 tablespoon of the spice mixture all over each chop.
  4. Grill the chops over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted near the bone registers 135°, about 12 minutes. Transfer the pork chops to a carving board or platter and let them rest for 5 minutes before serving.

Make Ahead

The spice rub can be stored in an airtight container for up to 3 months.

Suggested Pairing

Merlot often has a chocolaty note—perfect with the cocoa in this rub. Try one from Washington state.

Contributed By Photo © Christina Holmes Published June 2013

Related Video

More Videos
How to Make Aerated Green Apple Sorbet

You May Also Like


501940 2013-12-06 Jamie Bissonnette grilling-barbecuing|barbecue-cookout|4|fast june-2013 recipes,pork-chops-with-smoky-mole-style-rub 501940