Preparation Time: 20 minutes
Cuisine: Mexican
4 pork rib chops, 3/4-inch thick
2 tablespoons catsup
1 teaspoon unsweetened cocoa
1/2 teaspoon garlic salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 tablespoon water
1 chili pepper (garnish)
Cherry tomato roses (garnish)
Servings: 4
1. Stir together catsup, cocoa, garlic salt, cinnamon and cayenne pepper. Stir in water until smooth. Place chops on broiler rack, brush lightly with mixture. Broil 4-5 inches from heat for 4 minutes. Turn over and brush again. Broil about 4-6 minutes more or to desired doneness, slightly pink inside. Garnish with peppers or tomato roses.
2. To Grill: Prepare medium-hot coals. Grill chops directly over coals for 4 minutes. Brush lightly with sauce. Turn chops over; brush other side lightly with mixture. Grill for 5-7 minutes more or to desired doneness. Serve as above.
Servings: 4
Cuisine: Mexican
4 pork rib chops, 3/4-inch thick
2 tablespoons catsup
1 teaspoon unsweetened cocoa
1/2 teaspoon garlic salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 tablespoon water
1 chili pepper (garnish)
Cherry tomato roses (garnish)
Servings: 4
1. Stir together catsup, cocoa, garlic salt, cinnamon and cayenne pepper. Stir in water until smooth. Place chops on broiler rack, brush lightly with mixture. Broil 4-5 inches from heat for 4 minutes. Turn over and brush again. Broil about 4-6 minutes more or to desired doneness, slightly pink inside. Garnish with peppers or tomato roses.
2. To Grill: Prepare medium-hot coals. Grill chops directly over coals for 4 minutes. Brush lightly with sauce. Turn chops over; brush other side lightly with mixture. Grill for 5-7 minutes more or to desired doneness. Serve as above.
Servings: 4
