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Savory Grilled Pork Chops

INGREDIENTS (for 2)

2-2 inch thick boneless pork chops

Salt & pepper to taste

1/4 cup of  Sweet N Tangy Chocolate Mole Sauce by Dove Chocolate Discoveries

DIRECTIONS

Place pork chops in a small shallow bowl.
Apply salt & peopper to taste on both sides
Brush all sides of chops with the DCD Mole Sauce
Allow to marinate in refrigerator 1-2 hours

Heat BBQ grill to medium
Lightly oil BBQ grill grates
Cook each pork chop 5 minutes, turn 90 degrees to achieve nice grill marks and cook another 5 minutes
Flip the chops over and repeat 5 minutes, turn 90 degrees and cook another 5 minutes
Test with an instant read thermometer to doness at 145F and pull chops off of grill
Allow chops to rest on plate 7-10 minutes where they will continue to cook.

Enjoy!

DCD Savory Buffalo Wings 

INGREDIENTS

1-1/2 to 2 lbs. of chicken wings cut and separated at the joints, tips removed

DIRECTIONS
1. In a small  saucepan, heat 1/2 cup place chicken wings, 2 DCD Chocolate BBQ Sauce tablespoons vegetable oil, until just warm. Place
and 2-3 tablespoons DCD grilled wings into a large Spiced Chocolate Rub. bowl, and toss with BBQ
2. In a large plastic bag eal the plastic bag and Sauce. mix chicken wings inside
the bag to incorporate rub evenly onto each piece.
3. Open bag and pour about 5-6 tablespoons of DCD Chocolate BBQ Sauce in, sealing once again and mixing the chicken to incorporate all ingredients evenly.
4. Refrigerate for at least 8 hours, or overnight.
5. Preheat oven, and lightly oil broiler pan to prevent  chicken from sticking.
6. Arrange chicken under wings cut and separated at the broiler, turning
the joints, tips removed. occasionally, until well
browned and no longer pink in the middle, about
25-30 minutes.

Entertaining Idea
Sweet ‘n’ Spicy Stuffed Mushrooms

Sweet ‘n’ Spicy Stuffed Mushrooms

MAKES 12 STUFFED MUSHROOMS.

INGREDIENTS
• 12 crimini mushrooms
• 2-3 tablespoons olive oil, divided
• 1 tablespoon marsala wine, optional
• Salt and pepper, to taste
• ¼ lb. Italian pork sausage
• 1 teaspoon garlic, minced
• 1 tablespoons DCD Sweet ‘n’ Spicy Cocoa Rub
• 4 oz. cream cheese, softened
• 2 tablespoons flat-leaf parsley, minced
• 2 tablespoons dried breadcrumbs

DIRECTIONS
1. Preheat oven to 350°F. Clean and stem mushrooms. Finely chop stems and reserve. Place caps into a medium bowl, and toss with 1 tablespoon olive oil, marsala if desired, and a pinch of salt and pepper.

2. Heat 1 tablespoon olive oil in a pan over medium-high heat. Add sausage and brown, crumbling with the back of a wooden spoon as it cooks. Cook sausage for about 7-8 minutes, stirring frequently, until completely browned on all sides.

3. Add mushroom stems and garlic, cooking and stirring for another 2 minutes, being careful not to burn garlic. Turn off heat and add Cocoa Rub, tossing to combine. Pour
mixture into a medium bowl and add cream cheese, parsley and breadcrumbs, mixing until well combined.

4. Line a baking sheet with aluminum foil and arrange mushroom caps on foil in a single layer. Fill each cap generously with sausage mixture. Bake for 20-25 minutes,
until stuffing is brown and crispy. Allow to cool for 5 minutes, then serve.

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Indulge the chocoholic within and leave the calories alone!

New from Dove Chocolate Discoveries™:

DCD Heavenly Chocolate Sauce

Ingredients
6 ounces DOVE CHOCOLATE DISCOVERIES™ Chef Series Dark Chocolate (3 bars),
2 tablespoons butter,
¼ cup light corn syrup,
1 tablespoon honey,
1-2 teaspoons brandy (optional),
1/3 cup heavy cream,
1 teaspoon vanilla extract,
½ teaspoon freshly grated orange zest (optional)

Preparation
1. Heat chocolate, butter, corn syrup, honey and brandy (if desired) together in a small saucepan over medium-low heat, stirring constantly until chocolate is melted and the mixture is smooth.
2. While stirring, pour in heavy cream and mix until smooth. Remove from heat.
3. Pour in vanilla and orange zest; mix until combined. Serve