Wednesday, April 13, 2016

Chocolate Infused Pork Chop Recipe

Chocolate and meat may have started with the Aztecs (in their thick, chocolate-tinged mole sauce) but the food marriage has been spreading to the artisanal candy aisle and non-Mexican restaurants. You may very wary of this combination but knew when to give in--if for no other reason than to say at least tried it. Consider a first foray into chocolaty meat, probably like many others, was the bacon chocolate bar

"Like any food trend, you may feel like meat candy started out as a questionable idea that, in the hands of someone who can make good food, was well executed and thus delicious. That said, a lot of meat-based confections are pretty gross. Do consider this treat for a main course.


4 (1 1/2-inch-thick) bone-in pork chops
2 tablespoons firmly packed brown sugar
1 tablespoon Italian seasoning
2 teaspoons onion powder
1 1/2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon ground red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon Real Salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil


Preheat the oven to 350 degrees Fahrenheit

In a large bowl, combine the brown sugar, Italian seasoning, onion powder, cocoa powder, garlic powder, paprika, red pepper, cumin, salt, and black pepper. Rub the mixture evenly over pork chops.

Add the oil to a large cast iron skillet over medium-high heat. Add the pork chops and cook for 3 minutes per side. Put the skillet in oven and bake the pork chops until cooked through, about 3 minutes.

Remove the skillet from the oven, transfer the chops to a serving platter and serve.

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