These Mole Rubbed Pork Chops are a spicy flavorful pleasure for the palate. One bite and you’re transported to a smokey, sweet and spicy place that you will not want to come back from.
The term “Mole” in this recipe is pronounced “Mo-lay”. So fear not, I am not talking about the weird burrowing creature (tee-hee). This Mole rub is inspired by the Mexican Mole sauce that is served over meat. It is dark, slightly sweet and smokey, just like the rub in this recipe.
This is a great date night dish. Did you know that spicing things up at dinner can translate to what occurs in the bedroom? It has been reported that spicy food increases testosterone and libido levels for both men and women. In fact these same effects help with weight loss, so serving Mole Rubbed Pork Chops is a win win on date night.
It hasn’t escaped me that this recipe is for four. You can wrap up the other two chops and store in the freezer for up to one month. The frozen chops can be used for tacos for another date night perhaps. However, if your date is much like mine, those extra chops will never make it to the freezer.
Mole Rubbed Pork Chops is a great dish for a gathering too. If you need more than four, just double up on the ingredients.
Mole Rubbed Pork Chops is a quick and easy dish to create. You can cook them in the oven or on the grill. Both cooking methods give great results.
So the next time you’re looking to cook a pork dish with lots of flavor and little kick give this recipe a try.
30 minPrep Time
20 minCook Time
50 minTotal Time
- 1 ancho guajillo (chopped)
- 1 tsp cocoa powder
- 1 tsp Mexican oregano
- 1/4 tsp cumin
- 1/4 tsp ground star anise
- 1 tbsp dark brown sugar
- 1 tbsp garlic granules
- 1/2 tbsp smoked paprika
- 1/2 tsp kosher salt
- 4 x 9oz bone-in pork chops (stored in fridge until ready to use)
- Spice grinder or small blender
- Roasting tin with rack, alternatively, you can cook them on the grill
- If you have a spice grinder grind the ancho guajillo and mix with the rest of the mole rub ingredients.
- If you do not have a spice grinder, place ancho guajillo and the rest of the mole rub ingredients into a small blender and pulse until mixture is a uniform consistency.
- Place pork chops on a tray or bowl and sprinkle with mole rub on both sides, patting rub so that it sticks to the chops.
- Cover pork chops and allow to marinate for 15-20 mins.
- If cooking in the oven, place pork chops on a rack in a roasting tin and place in a preheated oven at 425 and cook until each pork chop reaches a temperature of 145F.
- If cooking on a grill, spray grill with a little oil before placing pork chops on top, and cook until each pork chop reaches a temperature of 145F.
Five spice powder is a decent substitute for star anise.