Mexican Mole Pork Chops

• 4 porterhouse (bone-in loin) pork chops 1 1/2-inch thick
• 1 tablespoon brown sugar
• 2 teaspoons onion powder
• 1 1/2 teaspoons cocoa
• 1 teaspoon garlic powder
• 1/4 teaspoon ground chipotle chile pepper depending on heat desired
• 1/8 teaspoon paprika
• 1 dash cinnamon
• 1 dash ground allspice
• 1 mango large, peeled, pitted and cubed
• 1 lime juiced
• 1 tablespoon red onion finely chopped
• 2 teaspoons fresh cilantro snipped
• 1/4 teaspoon salt

1. In small bowl, combine dry rub ingredients (brown sugar, onion powder, cocoa, garlic powder, chipotle pepper, paprika, cinnamon, allspice); rub onto both sides of pork chops. Set aside for 30 minutes.
2. Preheat grill to 400u0b0 to 450u0b0 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 6-7 minutes per side or until internal temperature reaches 145 degrees F. using an instant-read thermometer. Let rest for 5 minutes.
3. Mango Salsa: Combine ingredients (mango, juiced lime, red onion, cilantro, salt) Serve with Mexican Mole Pork Chops.

pork chops, brown sugar, onion powder, cocoa, garlic, ground chipotle chile pepper depending, paprika, cinnamon, ground allspice, mango, lime juiced, red onion, cilantro, salt

Taken from www.yummly.com/recipe/Mexican-Mole-Pork-Chops-2248535 (may not work)