I roll the soft grains between my fingers, letting them fall gently on the pink flesh below. The sugary smell wafts up, teasing my senses. I take the rub and massage it gently into the tender tissue, till every nook and cranny is covered in the sweetness. The grill pan steams nearby, oil popping in anticipation, every sizzle saying come hither…
Change the way you think about pork chops with these coffee crusted pork chops. Don’t skimp on the brining and resting.
I think pork chops get a bad rap. Probably because they are so easy to screw up. The lean meat dries out quickly. The meat can be bland and chewy, and just overall uninteresting. It’s too bad, because pork chops are economical and full of potential.
The first place where people go wrong is to avoid the bone. Never avoid the bone!
Bones = flavor!
There may be an argument for boneless pork chops, but as far as I’m concerned a bone-in pork chop is the only pork chop worth paying attention to. A good bone-in pork chop is surrounded by a rich, fatty exterior. The fat slows down the cooking process, meaning your meat will be more tender.
Fat is your friend, don’t trim it off! If you don’t want to eat it I won’t judge you (well maybe just a little) , but cook it with the fat on, and cut around it later.
Pork is a versatile meat, so I like to play around with hearty flavors that contrast each other and pop on the palette. I’m always looking for ways to use coffee grinds. I love the bitterness they bring to a dish. Counter it with some brown sugar and heat it up with some chili and cayenne and you’ve got yourself a rub that anyone would be excited to rub down with. The recipe for the rub makes a lot more than you actually need for 2 pork chops, but I like to make it anyway and keep it in an airtight container to have around.
Give that flesh the attention it deserves, soak it in a brine for 15-30 minutes before cooking. This simple step will take your pork chop to that eye popping, high pitched moan level.
- 2 Bone-in Pork Chops
- Olive Oil
- 1 cup of sea salt
- 1 cup white sugar
- 1 quart of water
- 3 Tablespoons peppercorns
- Whatever herbs you have on hand
- 2 tablespoons instant coffee
- 2 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 teaspoon chili flakes
- 1 tablespoon sea salt
- Preheat an oven to 400
- Brine your pork chops for 15-30 minutes before cooking.
- Mix the salt, sugar and seasonings in a quart of water
- Submerge pork chop and let rest for 30 minutes
- Remove from brine and dry thoroughly
- Mix together all rub ingredients
- Rub olive oil on the pork chops
- Rub coffee mixture on pork chops
- Get a skillet or grill pan nice and hot
- Sear the pork chops 2 mins on each side
- Finish in the oven until a meat thermometer reads 145
- Let rest for 10 minutes before serving.