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Mexican Mole Pork Chops
Source: National Pork Board

Pepper and cinnamon rubbed pork chops.

Rating:
Prep Time: 45 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 220.1
Total Carbs 15.0 g
Dietary Fiber 1.8 g
Sugars 11.0 g
Total Fat 6.7 g
Saturated Fat 2.3 g
Unsaturated Fat 0.8 g
Potassium 535.4 mg
Protein 25.1 g
Sodium 207.2 mg
Dietary Exchanges
1/2 Fat , 1 Fruits , 3 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

4 each  whole loin lean pork chops
1 tbsp  brown sugar
2 tsp  onion powder
1 1/2 tsp  unsweetened cocoa powder
1 tsp  garlic powder
0 1/4 tsp  Seasoning, Southwest chipotle
1 tsp  paprika
1 pinch  ground cinnamon
1 pinch  ground allspice

Mango Salsa
1 each  Mango, fresh, whole
1 each  Juice, lime, fresh, yield per fruit
1 tbsp  fresh chopped red onion
1 tsp  fresh cilantro
0 1/4 tsp  salt
Directions
  1. In small bowl, combine dry rub ingredients; rub onto both sides of pork chops. Set aside for 30 minutes. Preheat grill to 400 to 450 degrees F.
  2. 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.
  3. Cover; cook for 7 minutes per side or until internal temperature reaches 160ยบ degrees F. using an instant-read thermometer. Let rest for 5 minutes.
  4. To make mango salsa, toss al ingredients together.

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