You can find this recipe at El Restaurante.
Recipe by Chef Richard Sandoval; courtesy of Nestlé USA
(www.elmejornido.com/en/recipes/chocolate-adobo-rubbed-pork-chops-146091)
Makes 8 servings
The Chocolate Abuelita Demi-Glace:
2 tablespoons canola oil
1 cup chopped white onion
2 cloves garlic, chopped
1 pasilla chile, seeded and chopped
2 tablespoons grated piloncillo (or brown sugar)
1/3 cup red wine vinegar
1 quart beef stock
3 tablespoons Nestlé Abuelita Granulated Chocolate Drink Mix
1-1/2 teaspoons granulated chicken flavor bouillon
Heat oil in medium pot over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes. Add chile; cook, stirring occasionally, for 5 minutes. Add piloncillo; cook for 3 minutes or until slightly caramelized. Add vinegar; cook, stirring occasionally, for 10 to 15 minutes or until reduced by half. Add beef stock, Abuelita chocolate and bouillon. Increase heat to high; bring to a boil. Reduce heat to medium; cook for 35 to 45 minutes or until reduced by half.
The Chocolate Abuelita Adobo Rub
6 tablespoons Nestlé Abuelita Granulated Chocolate Drink Mix
4 tablespoons espresso coffee powder
4 tablespoons paprika
1 tablespoon granulated chicken flavor bouillon
8 (about 4 pounds total) bone-in pork chops (or lamb chops)
1 tablespoon canola oil
Combine Abuelita chocolate, espresso powder, paprika and bouillon in medium bowl. Store in an airtight container or keep in the freezer in a sealable plastic bag. Season pork chops aggressively with adobo rub; rub lightly with oil. Preheat a gas or charcoal grill (a grill pan can be used as well) to high heat; place the chops on the grill. Grill for 5 to 7 minutes (depending on the size), turning occasionally to ensure that they do not burn. Place chops on plate; ladle 2 tablespoons glaze over each pork chop.