I got super busy during the time I was doing #Choctoberfest blog posts, and I forgot to post this one! I thought it would be a real shame to miss posting this one, because it was quite good. As we saw with the Chocolate Flank Steak with Pineapple Salsa, chocolate can be just as good on savory stuff as it can in desserts!
This is another recipe from Donna Powers-Wilson, who also submitted the aforementioned flank steak recipe. I did that thing where I deviate wildly from a recipe because, in my head, “4 1 1/2 thick bone-in pork chops” was the same thing as way thicker no-bone pork chops. (Spoiler alert: Not the same thing.)
So while Donna’s recipe calls for searing and then baking in a cast-iron skillet, Sarah’s recipe is strictly done on the stovetop. It’s still delicious, though!
Choc-Chops
Serves 2-4, depending on your leftovers situation
Ingredients
I was a dummy and forgot to take a picture of the pork chops pre-cooking. Whoops!
2 Tbsp. firmly packed brown sugar
1 Tbsp. oregano
2 tsp. onion powder
2 tsp. unsweetened cocoa powder
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 tsp ground red pepper
1 Tbsp. vegetable oil (or olive oil or coconut oil or…)
4-6 pork chops
In a large bowl, combine all spices and rub mixture evenly over pork chops.
Heat the oil in a large pan over medium-high heat. Begin by cooking pork chops for 3 minutes on each side, then continue cooking until they reach an internal temperature of at least 145°F.
Serve hot.
