Cocoa and Chile Rubbed Pork Chops

by Jana Harvey on April 13, 2011

Sweet spices and savory pork are the perfect match to our One Last Kiss Red Blend.

2 quarts water
1 1/2 tsp crushed red pepper
Kosher salt
Four 1 1/2 inch thick bonless pork loin chops
1 tbsp unsweetened cocoa powder
1 tbsp light brown sugar
1 tbsp pure ancho chile powder
Extra-virgin olive oil for brushing


  1. In a large bowl, combine the water with the red pepper and 1 1/2 tsp of salt and stir 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.  (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.)  In a bowl, combine sugar, cocoa and ancho powder with 1 tbsp salt.
  3. Drain the pork chops and pat dry, removing any bits of red pepper.  Brush chops generously with olive oil.  Roll the pork chops in the cocoa rub and pat to help it adhere.  Grill 4minutes over moderately high heat, turning the chops once or twice until lightly browned.  Move the chops to the cool zone, cover and grill for about 15 minutes, or until a meat thermometer registers 135°F for medium doneness.  Let the chops rest (covered with foil) for 10 minutes before serving.

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