Mole-Style Pork Chops

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Mole-Style Pork Chops

This recipe was inspired when my girlfriend Diana came to the lake for the day and we always have fun in the kitchen.  I was at our local butcher Stearns getting filet mignon for my son Steven.  (Yes I know he is still spoiled) I saw the pork on the counter and the butcher cut several pieces for me fresh.  Their meats are awesome and everyone is always helpful and happy!

Anyway Diana and I started mixing these spices together and realized we were making Mole!  The flavors made this amazing fresh pork another level of perfection that we all enjoyed.  

This paleo recipe is perfect for pork or even chicken!  Go ahead it is so easy and the cocoa really bring the flavors to an amazing level.




  • 1 tablespoon coconut sugar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/4 teaspoon dried oregano
  • 1 1/4 teaspoon dried smoked paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 tablespoon unsweetened cocoa
  • 4 (6-ounce) bone-in pork chops (1/2 inch thick or so)
  • 2 tablespoons olive oil or melted coconut oil


  1. Prepare your outdoor grill and heat  to a medium temperature.  (you can also use an indoor grill pan)

  2. Combine coconut sugar, salt, pepper, oregano, smoked paprika, cumin, chili powder and cocoa together with a fork or fingers.

  3. Lay the pork on a platter and brush both sides with oil. Use your hands and coat both sides of each pork chop with the dry mole rub.

  4. Place chops on the grill or cook for about 3-4 minutes per side or until internal temperature reaches 145 degrees F.  Let rest for a few minutes after you remove from the grill and enjoy with those you love.

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