If you have never tried it, ground coffee is the perfect addition to many rubs and marinades. It brings out more flavor overall and, since the coffee is acidic, it also helps tenderize the meat.
Elevate your dinner game with this Coffee Brined Pork Chop featuring a bold Coffee Spiced Rub – a culinary masterpiece that marries the robust essence of coffee with the succulence of perfectly brined pork. Picture this: a sizzling pork chop, infused with the rich, aromatic notes of coffee, then crusted with a tantalizing spice blend for the perfect balance of smoky, sweet, and savory. Each juicy bite is a symphony of flavors that transcends the ordinary, making every meal an experience to savor. Prepare to redefine your palate’s expectations with this extraordinary Coffee Brined Pork Chop, where coffee isn’t just a morning pick-me-up but a key player in a culinary adventure.
Coffee Brined Pork Chop with Coffee Spiced Rub
Ingredients
Brine:
- 3 tbsp your favorite variety of Mokk-a Coffee Beans (ground & steep for ten minutes; let cool & put grounds aside)
- 2 cups boiling water
- 3 tbsp sugar
- 2 tbsp salt
Rub:
- leftover cooled coffee grinds (saved from the brine)
- 1 tbsp fresh Thyme chopped
- 1 tbsp fresh Rosemary chopped
- 1/4 tsp fennel pollen (optional)
- 1 tsp salt
- 1 large garlic clove finely chopped
- 2 tbsp olive oil (plus about 1/8 cup for searing)
- Juice of 1/2 lemon
Meat
- 2 pork chops
Instructions
Brine:
- Combine all of the brine ingredients. Make sure that the sugar completely dissolves. Place in a container with a lid and put it in the refrigerator.
- Let the brine sit for at least 14 hours but not more than 20 hours.
Rub:
- Combine all of the rub ingredients. Place the rub on dried pork chop for 6 hours in a sealed container in the refrigerator.
Cooking:
- After 6 hours, remove the pork chops from container and rinse rub off for about 4 seconds under cold water.
- Let the pork chops come to room temperature on the counter, about 30 minutes.
- Make sure that chop is dried before searing in a skillet.
- Heat olive oil over medium low heat. Oil should sizzle when chop is placed in skillet.
- Sear both sides until they are caramelized, then heat can be turned to a lower setting.
- Cook both sides until the meat reaches 138F degrees (anything higher will leave the meat tough and dry).
- Remove from the pan and let rest.
Notes
CREDIT: Mokk-a Coffee
Want to make this recipe? Grab a bag of Mokk-a coffee beans:
