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Patio Picnic on a Paper Plate
BALCMT Sandwich
Baked Pita Crisps
Honolulu Cheese Steak Sliders
Smoked Bacon Pork Alfredo
Easter Chilled Peanut Butter Pie
Squealers Smoked Turkey
Squealers Pulled Pork
BBQ Nachos Deluxe
Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
Mexican Mole Pork Chops


4 pork chops (1 1/2-inches thick, bone-in)
Mango Salsa (see recipe), for serving
Dry Rub:
1 T. brown sugar
2 t. onion powder
1 1/2 t. cocoa
1 t. garlic powder
1/4 t. ground Chipotle pepper, depending on heat desired
1/8 t. ground paprika
Dash ground cinnamon
Dash ground allspice


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 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 160 F. using an instant-read thermometer. Let rest for 5 minutes. Serve with Mango Salsa, if desired.

This farm news was published in the June 14, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.