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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Mole Pork Chops

Source: National Pork Board

Pepper and cinnamon rubbed pork chops.

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 6.7 Fat, 0.0 Vegetables, 0.6 Fruits, 2.9 Meat, 0.2 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

4.0
4 each whole loin lean pork chops 1.0
1 tbsp brown sugar 2.0
2 tsp onion powder 1.5
1 1/2 tsp unsweetened cocoa powder 1.0
1 tsp garlic powder 0.25
0 1/4 tsp Seasoning, Southwest chipotle 1.0
1 tsp paprika 1.0
1 pinch ground cinnamon 1.0
1 pinch ground allspice

Mango Salsa 1.0
1 each Mango, fresh, whole 1.0
1 each Juice, lime, fresh, yield per fruit 1.0
1 tbsp fresh chopped red onion 1.0
1 tsp fresh cilantro 0.25
0 1/4 tsp salt

Directions

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.
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 160º degrees F. using an instant-read thermometer. Let rest for 5 minutes.
To make mango salsa, toss al ingredients together.