Spice up your dinner routine with these intense cocoa and chili rubbed pork chops. This recipe transforms simple pork chops into a flavor-packed dish that combines the rich taste of cocoa with the fiery kick of chili. Perfect for those who love a bold and savory meal, these pork chops are sure to impress at your next dinner gathering. Get ready to enjoy a deliciously unique and satisfying meal!
Steps
- In a large bowl, mix water, red pepper, and 1 1/2 teaspoons of salt until the salt is fully dissolved. Submerge the pork chops in this brine and let them sit at room temperature for one hour.
- Prepare a grill by setting up a direct and indirect heat zone; for charcoal, move coals to one side, and for gas, leave one side unlit. Combine cocoa, sugar, ancho powder, and 1 tablespoon of salt in a bowl to form the rub.
- After brining, drain the pork chops and pat them dry, removing any remaining pepper flakes. Brush them with olive oil, coat with the cocoa rub, and ensure it sticks well.
- Grill the pork chops over moderately high heat for about 4 minutes, turning occasionally until they are lightly browned. Move the chops to the cooler part of the grill, cover, and cook for roughly 15 minutes, until their internal temperature reaches 135°F for medium doneness. Allow them to rest for 10 minutes before serving.
Ingredients
- Water
- Red pepper
- 1 1/2 teaspoons salt (for brine)
- Pork chops
- Cocoa powder
- Sugar
- Ancho chile powder
- 1 tablespoon salt (for rub)
- Olive oil
FAQ
- How long should the pork chops be brined?
- The pork chops should be brined for 1 hour at room temperature.
- What is the purpose of creating a cool zone on the grill?
- The cool zone is used for indirect cooking, allowing the pork chops to finish cooking gently without burning, ensuring they reach the desired internal temperature.
- What internal temperature should the pork chops reach for medium doneness?
- The internal temperature should be 135°F for medium doneness.
- How should the cocoa rub be applied to the pork chops?
- After patting the pork chops dry, brush them with olive oil, roll them in the cocoa rub, and pat to help the rub adhere.
- What type of wine pairs well with cocoa-and-chile-rubbed pork chops?
- A wine with sweet fruit notes, such as a Zinfandel from California’s Paso Robles region, pairs well with this dish.
Tips
- Ensure the pork chops are thoroughly dried after brining to help the cocoa rub adhere better and achieve a nice crust during grilling.
- Use a two-zone grilling method to effectively manage cooking temperature: a hot zone for searing and a cooler zone to finish cooking, ensuring juicy and evenly cooked pork chops.
- Allow the pork chops to rest for 10 minutes after grilling; this helps the juices redistribute, resulting in more flavorful and tender meat.
- Pair the dish with a wine featuring sweet fruit notes, such as a Zinfandel from Paso Robles, to complement the spicy and slightly bitter flavors of the cocoa and chile rub.
Equipment
- Instant-read thermometer
- Charcoal grill or gas grill
