So, this may not be the most winter recipe I could have chosen to post… particularly after much of the States just got hit with a pretty massive snowstorm. Yesterday was actually pretty warm! 40°F… I’m originally from Chicago… 40 is warm! I will take 40 all winter long over the teens in Chicago… with a brutal windshield on top of that too! So, yeah, 40’s I’ll take!
It was looking like we were going to get hit by the polar vortex next week, but it’s now looking like we may have dodged that bullet! Thank god. I mean, yeah, we’re mostly inside these days regardless. But, I’ve been enjoying lifting weights/working out outside. I’ve endured it in the 20s, but it’s hard! I have to go outside in two layers of pants, two hats… you get the idea.
Any you may be asking yourself why I don’t just workout inside… well, partially it’s nice just to have the solitude. My husband and son know to leave me the F— alone because that is “me” time. Also, it’s really, really nice grabbing any form of natural light for an hour or so when I’m otherwise stuck inside. Plus, fresh air, even cold winter fresh air, is very calming. Basically, it’s my way of recharging during this crazy time.
It often feels like we’re so on top of each other in this house, even though we have a comfortably sized house. My office is squished between my son’s bedroom and my husband’s office. So, I spend much of the day listening to my husband talking on conference calls, and then most of the evening listening to my son shout at his friends on video games. It can feel a bit suffocating at times. So, my outside time is my time!
So, back to today’s recipe. As I said, this may not be the best recipe to make in the middle of winter… But, well, it’s sooo good you guys! And we eat it ALL YEAR LONG! And with a slight reprieve in the weather, we jumped on the opportunity to cook it!
I don’t remember how many years ago… five-ish? We discovered a cut of pork chops called the Kansas City pork chops… yo, Kansas City! Why are these pork chops named after y’all? Kansas City pork chops are pretty much a bone in, double thick cut of pork. Maybe there’s something special about the place we get them from, but we have not been able to find another pork chop that even comes close to the flavor that our local store sells.
The store we found them in is not a chain store. It was a family owned store and garden center similar to Whole Foods (with the addition of a garden center, obvs) ~ it’s now been bought out by a local chain company while retaining its original characteristics and charm.
Their market side of the house is pretty small and mostly locally sourced. The only thing that really brings us there is their plants ~ garden, indoor, terrariums, you name it ~ and their meat. My husband and my annual Christmas Eve prime rib is always purchased from them. But it is almost always their pork chops that draw us to them. As I said, we haven’t found another place that sells a cut of pork chops with nearly as much flavor… and I don’t necessarily think that the flavor has anything to do with the fact that it’s a double cut piece.
We are so addicted to this particular recipe that it is pretty hard to convince my husband to “let me” use the pork chops for anything but this recipe! Although occasionally I do get them for a pan roasted pork and fig dish that is delicious! But, 99% of the time, we’re making this recipe.
Most often we make store-bought or homemade macaroni and cheese. I don’t know why, but it is just the perfect side for this dish! However, last time I paired the pork with cauliflower and cheese. It’s lower in calories than macaroni and cheese, and it’s sooo savory and delicious that you don’t miss the carbs! I love garlic sautéed green beans with this too!
This rub is a perfect blend between sweet, spicy, and savory! Go forth and search for the perfect cut of pork chops to make this dish! You will not regret it! And it is worth making regardless of the weather! Pouring rain, polar vortex, snowstorm! You won’t regret it!
Enjoy!
Kansas City Pork Chops with a Smoky Mole Rub
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 to 8 servings 1x
- Category: Grilling
- Cuisine: Dinner
Ingredients
4 Kansas City, bone-in pork chops (about 2 lbs total)
3 TBs paprika
2 TBs chili powder
1½ TBs dried oregano
1 TB dark brown sugar
½ TB ground cumin
½ TB unsweetened cocoa powder
2 tsps garlic powder
2 tsps toasted sesame seeds
1 tsp onion powder
1 tsp black pepper
½ tsp kosher salt
¼ – ½ tsp cayenne pepper
2 dried ancho peppers
Instructions
In a small food processor, blend the ancho peppers until finely powdered. Whisk together with the remaining seasonings. Pat the pork chops dry and thoroughly coat them in the mole rub. Let sit for at least 1 hour to bring up to room temperature.
When ready, heat the grill with the burners set to medium. Maintain the temperature between 350°F and 400°F (you can help cool the grill by opening the lid for a minute or two).
Add the pork chops to the grills and cook 5 to 6 minutes per side. Note: do not continuously flip the pork chops. Let them sit for the full 5 to 6 minutes (depending upon thickness) before flipping them for the remaining 5 to 6 minutes. Cook until an internal temperature reads about 140°F.
Remove from the grill and let sit for 10 minutes to allow the juices to redistribute and for the pork to come up to an internal temperature of 145°F.
Serve immediately. Enjoy!
Keywords: Kansas City pork chops, pork chops, grilled pork chops, mole rub, mole pork chops, Kansas City pork chops with a mole rub, grilled Kansas City pork chops, grilled mole pork chops
