Comments on: Cacao Nib Pork Chops

By: marioni

marioni — Sun, 29 Aug 2010 16:22:25 +0000

I love this recipe. The second time I made it, I didn’t have any cacao nibs so I used raw carob powder that I had in the freezer. I liked it even better!

By: marioni

marioni — Sun, 29 Aug 2010 16:22:05 +0000

I love this recipe. The second time I made it, I didn’t have any cacao nibs so I use raw carob powder that I had in the freezer. I liked it even better!

By: paulandsteph

paulandsteph — Wed, 18 Aug 2010 18:43:06 +0000

I have made this 3 times and have never gotten it to taste good at all (once it was basically not edible for me). This might be my least favorite recipe on the site. We’ve been doing other pork chop recipes instead because we dislike this so much.

By: Jason G.

Jason G. — Mon, 05 Apr 2010 18:03:38 +0000

My wife uses 100% Cacao dark chocolate bars when we can't find nibs and they seem to be just fine. http://www.ghirardelli.com/products/bars_unsweetened.aspx

By: da89yota

da89yota — Mon, 05 Apr 2010 17:06:58 +0000

I cannot find the cacao nibs. Are there any substitutions that a person can use?

By: Clear Lake CrossFit

Clear Lake CrossFit — Wed, 20 Jan 2010 17:31:54 +0000

Surprisingly good!

By: Jason G.

Jason G. — Sun, 17 Jan 2010 04:55:31 +0000

Season “with” the cacao nibs on both sides. The cacao nibs will be small and you should add them to both sides of the meat.

By: mklbushn

mklbushn — Sun, 17 Jan 2010 01:17:26 +0000

I don’t understand what”season the cacao nibs” means. Can someone enlighten me?

By: Holly

Holly — Mon, 11 Jan 2010 21:47:20 +0000

In the above recipe, I subbed honey for agave and chopped 100% cocoa pieces (from a bar) for the cocoa nibs–both worked brilliantly.