(originally made 2/2013)
For this week's challenge, I stepped way out of my comfort zone.
Pork is one of those eh things for me, it was my only food aversion when
I was pregnant and it's taken me a long time to come back from it.
Usually I only eat chops this way. I'd run across these Cocoa and Chili Rubbed Chops on the GimmeSomeOven
blog while doing a search for savory chocolate recipes for the
Challenge. The guys requested the cheese crusted chops last night, so
I thought I'd pull my serving aside and give this a shot.
My first mistake was forgetting how dark/strong Penzey's cocoa is.
Next time I would cut it back some, and up the chili powder a little
more. I had thin chops, and they cooked up in a flash, maybe 2 mins
per side. It doesn't really scream chocolate at you, more like a sweet
heat. I don't keep sea salt on hand, used nice big flake kosher salt
and fresh cracked black pepper. Very good, and I definitely would
try the blogger's suggestion of doing them on the grill when it isn't
buried under 2 feet of snow :)
Cocoa and Chili Rubbed Chops
2 boneless thin cut pork chops
2 tsp. unsweetened cocoa powder, Penzeys, use less next time
2 tsp. chili powder
2 tsp. light brown sugar
1 Tbsp. extra virgin olive oil
kosher salt & freshly ground black pepper
Mix together cocoa, chili powder and brown sugar. Sprinkle and
rub a scant teaspoon over both sides of chops, let sit 5 to 10 mins.
Sprinkle with salt and pepper. Heat oil in skillet over medium
heat. Cook chops 2 to 3 mins per side, depending on thickness . I
did not cover them.
Source: Adapted from GimmeSomeOven