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coffee brined pork chop with coffee spiced rub

Coffee Brined Pork Chop with Coffee Spiced Rub

Mokk-a
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Prep Time 20 hours 30 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 2 people

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

Serve with roasted baby potatoes (olive oil, rosemary, and salt) or an arugula & apple salad with a balsamic vinaigrette dressing.
Keyword Pork Chops
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