Cocoa-Chile Rubbed Pork Chops

2 tablespoons cocoa
1 tablespoon dried pili pili chiles, chopped
1/2 tablespoon smoked paprika
1/2 tablespoon ground chipotle
1/2 tablespoon smoked sea salt
4 thick cut boneless pork chops

olive oil

Rub the spice rub into both sides of each chop. Allow to sit for 10 minutes. Heat a bit of oil in a nonstick pan. Place the chops in the pan. Cover and cook for about 5 minutes, then flip each chop and recover to cook for a few more minutes. Remove the cover and continue to cook (flipping as needed) until the pork is thoroughly cooked.

My thoughts:

Using cocoa in a dry rub might sound odd at first but trust me, it totally works. Cocoa has earthy flavor that is great with smoky or peppery spices; think mole. Since cocoa is unsweetened, it is a wonderful way to add a chocolate note to a savory dish, especially in a dry rub. This rub seals in the pork’s natural juices so even though pork needs to be cooked thoroughly, it stays juicy and flavorful.


  1. I'm not a huge chocolate fan (I know… I'm the only one) but I LOVE it in savory dishes. This looks like a great one!

  2. Tasty Eats At Home

    Sounds wonderful! I seem to be pork chop challenged at times, this sounds lovely and might just enable me to make a delicious chop!

  3. Even as a confessed chocoholic I did a double take when I saw this post. And I'm going to have to try it. Thanks for sharing a fascinating and really original recipe!

    Casual Kitchen

  4. The Pastry Chef At Home

    Hi Rachel,

    Cocoa and chipotle is my Died-And-Gone-To-Heaven combo. I've used it a lot in a lot of chocolates I've made. It's interesting to see it in a meat rub. I'm so making this recipe!