Coffee Rubbed Pork Chops Recipes

Steps:

• Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
• Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
• Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
• Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
• Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
• Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
• Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.

Steps:

• Make the sauce: in a saucepan over med-high heat, melt the butter.
• Add in the onion; cook 3 minutes, until tender, stirring occasionally to prevent browning.
• Add in the garlic; cook for 1 minute, stirring occasionally.
• Remove pan from heat, carefully add in bourbon; then return pan to the heat (watch out-it might flame).
• Once the flame subsides, decrease heat to medium; add in the beef stock and cream; simmer until about 1/3 cup liquid remains, 15-20 minutes, stirring occasionally (times will vary depending on the diameter of your pan).
• Add in the thyme; season with salt and pepper to taste.
• Make the rub: in a small bowl, mix together all the rub ingredients.
• Let the chops stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray both sides of the chops with oil and season evenly with the rub, pressing the spices into the meat.
• Grill over Direct Medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
• Remove from the grill and let rest 3-5 minutes.
• Bring the sauce to a simmer and serve warm with the chops.

Steps:

• Mix together the salt through allspice. Coat each pork chop with the rub, covering both sides generously. Reserve any leftover rub for a future use. Place the pork chops in a plastic food storage bag and refrigerate for 8 hours.
• To cook the pork chops, remove them from the refrigerator and allow to come to room temperature, about 30 minutes. Preheat the oven to 350 degrees F.
• In a large ovenproof skillet, heat the vegetable oil over medium-low heat. Add the pork chops, and cook on each side for 5 minutes. Place the skillet in the oven and cook the pork chops for 15 minutes, uncovered, or until a meat thermometer reads 145 degrees F. Allow to rest for 10 minutes before serving (there will be carry-over cooking).

Steps:

• Combine ground coffee, cumin, garlic powder, onion powder, oregano, salt, chipotle powder, and cinnamon in a bowl until well blended.