The flavor combo dates back to the Aztecs and works amazingly well as a quick topping for a grilled pork chop.
- 4 antibiotic-free ½- to 1-inch-thick pork chops (try Simple Truth brand)
- Salt and pepper to taste
- 4 ounces dark chocolate–chili bar (if not available, a bar of dark chocolate will work)
- ¼ teaspoon salt
- 1 teaspoon ground coffee
- 2 teaspoons chili powder
- Heat grill to 400° using the indirect cooking method (see “Direct or Indirect Heat?”).
- Season pork with salt and pepper. Set aside.
- Place chocolate, salt, coffee and chili powder in a food processor. Pulse until it’s a dense, coarse blend that resembles cookie crumbs.
- Set pork on the live-flame section of grill, and grill for 3 minutes on each side.
- Transfer pork to cool section of the grill.
- Top each chop with chocolate-chili mixture. Cover and let cook 8–10 minutes, until pork is cooked through (thin chops will take less time) and the topping is melted. Internal temperature should reach 145°.
PER SERVING: 333 cal; 25g prot; 18g fat; 19g carb (15g sugars); 350mg sodium; 2g fiber
Direct or Indirect Heat?
Whether you are fond of gas grills or charcoal, there are two types of fires to master—direct and indirect heat.
Direct heat is evenly spaced across the entire grill for both gas and coals. A hot fire means you can hold your hand over the fire 3 inches above the grate for 3 seconds before you have to pull your hand away.
Indirect heat is divided into two temperatures, hot and cool. A middle cool section is sandwiched by live gas grill flames or hot coals on each side. A charcoal grill rack holds the coals in place, or you can simply push the coals aside. This method is preferred for recipes that need slower cooking times, like chicken and vegetables.