A few weeks ago, Miss Sophie and I took a little private tour of our city's favorite coffee roaster, Savannah Coffee Roasters. Beautiful aroma surrounded us as Lori Collins, ever-so-gracious CEO of the company, explained the process of how good coffee beans are roasted.
And this is Nigel Gardener, SCR's roastmaster and brainchild of creating new specialty blends; a retired rocket scientist, whose passion and knowledge for coffee are unlimited as the sky.
I often use coffee for baking recipes where coffee boosts chocolate flavor and adds a great dimension to baked good. Well, I learned that coffee will do the same for the savory recipes, adding depth to the flavor and even tenderizes the meat.
Freshly ground coffee in dry rub or brewed coffee in BBQ sauce can enhance the meat flavor like no other ingredient.
And my sincere thanks to my local butcher, Roy White at The Butcher's Block in Bloomingdale, for going above and beyond to cut this beautiful piece of pork! Thanks Roy!
My family and I wholehearted agreed that this was the finest pork chop we have ever had and we have the picture to prove it.
Print This Recipe!
Grilled Pork Chops with Coffee Dry Rub and Coffee BBQ Sauce
4 bone-in pork chops (about 1 inch thick) or French cut pork loin as shown
Coffee Dry Rub, recipe follows
Coffee BBQ sauce, recipe follows
1/4 c kosher salt
1/4 c brown sugar
4 cups of water
In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over pork chops. Soak at least 6 hours or overnight.
To fully submerge the pork chops, use gallon size zip lock baggies. Divide the chops to fit the bags, carefully pour brine mixture, let all the air out of the bags and seal the bagstightly. Place bags in a shallow pan /bowl and refrigerate 4-6 hours or overnight.
After brining, drain and discard the water. Pat dry the pork chops well with paper towel and let sit room temperature while preheating the grill. Generously rub both sides of the pork chops with the coffee rub. Grill the pork chops for about 5 to 7 minute on each side over a medium heat, internal temperature about 145 degrees F. Off the heat, let the chops rest covered with aluminum foil before serving with Coffee BBQ sauce and your favorite sides.
Coffee Dry Rub
Enough for 8 pork chops
1 tablespoon sea salt
1 tablespoon fine ground coffee (Savannah Roasters Columbian Supremo beans, finely ground)
1 tablespoon chili powder
2 tablespoons dark brown sugar
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon tumeric
In a small bowl, combine all the ingredients until well blended. Store in airtight container and refrigerate to store for weeks.
Coffee BBQ sauce
Makes about 2 1/2 Cups
1/2 cup brewed strong, dark coffee, (used Savannah Coffee Roasters Colombian Supremo)
1 cup ketchup
3/4 cup firmly packed light brown sugar
1/2 cup apple cider vinegar
1/2 cup finely chopped shallots
1/2 cup sweet red chili sauce Apricot or other mild fruit marmalade can be substituted)
2 cloves garlic grated
2 Tablespoons soy sauce
2 Tablespoons ground cumin
2 Tablespoons chili powder
1 teaspoon Sriracha
Stir all ingredients in a medium sauce pan. Bring to simmer then reduce the heat to low until flavor meld about 40 minutes, occasionally stirring the sauce. Cool to room temperature and serve. Will keep for about 2+ weeks in refrigerator.