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.
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.
Prep Time: 5 min | Cook Time: 5 min
Total Time: 10 min | Yield: 4 servings