4 pork chops (1 1/2-inches thick, bone-in)
Mango Salsa, for serving (recipe follows)
Dry Rub:
1 tablespoon brown sugar
2 teaspoons onion powder
1 1/2 teaspoons cocoa
1 teaspoon garlic powder
1/4 teaspoon ground Chipotle pepper, depending on heat desired
1/8 teaspoon ground paprika
dash ground cinnamon
dash ground allspice
Mango Salsa, for serving (recipe follows)
Dry Rub:
1 tablespoon brown sugar
2 teaspoons onion powder
1 1/2 teaspoons cocoa
1 teaspoon garlic powder
1/4 teaspoon ground Chipotle pepper, depending on heat desired
1/8 teaspoon ground paprika
dash ground cinnamon
dash ground allspice
Preparation
In small bowl, combine dry rub ingredients, rub onto both sides of pork chops. Set aside for 30 minutes.
Preheat grill 400 to 450 degrees F. When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 7 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Let rest for 5 minutes. Serve with Mango Salsa, if desired.
