Grilled Ribeye Chops with Mole Sauce

This recipe works well with any chop, bone-in or boneless, but increase the cooking time for the bone-in chops to about 4 minutes per side. The spicy Mexican-inspired sauce gives the chops a rich flavor, perfect alongside a rice mix and grilled corn on the cob.

Prep: 5 min | Cook: 5 min | Yield: 4 servings

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

Instructions

1. In a small bowl, stir together ketchup, cocoa, garlic salt, cinnamon and cayenne pepper. Add water and stir until smooth.
2. Prepare a medium-hot fire in the grill. Lightly oil the grill. Place chops directly over heat until underside is seared, about 3 minutes.
3. 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.
4. Remove from grill and let rest 3 minutes.

Nutrition

Per serving: Calories: 140 calories Protein: 19 grams Fat: 6 grams Sodium: 140 milligrams Cholesterol: 50 milligrams Saturated Fat: 2 grams Carbohydrates: 1 grams Fiber: 0 grams

Attribution

Recipe and photo used with permission from: National Pork Board