Rachael Ray: Rachael's Daytime Talkshow

BUSH’S® Coffee & Chile Rubbed Pork Chop

BUSH’S<span style="font-size:12px !important; position: relative; top: -14px;">®</span> Coffee & Chile Rubbed Pork Chop

Created for BUSH’S® Grillin’ Beans® exclusively by Chef Jeffrey Saad. For more of Jeffrey Saad's recipes, click here: www.bushbeans.com/chefjeffrey

Ingredients

For Rub:
2 tablespoons coffee or espresso, finely ground
1 teaspoon cumin, ground
3 tablespoons chile powder
1 teaspoon black pepper, ground
2 tablespoons light brown sugar
For Pork Chops:
4 6-8 ounces each bone-in pork chops, at least 1 inch thick
Salt and Pepper
2 tablespoons vegetable oil
1 can (22 ounces) BUSH'S® Bourbon and Brown Sugar Grillin’ Beans®

Yields: 4 to 6

Preparation

For Rub: In small bowl mix together coffee, cumin, chile powder, pepper and brown sugar. Set aside.

For Pork Chops: Rub mixture evenly on both sides of chops. Place chops on a platter, cover with plastic wrap and refrigerate for 1 hour to overnight.

Remove chops, season with salt and pepper and rub each side lightly with oil.

Set clean, well-oiled grill to medium heat. When grill is hot, using tongs, place chops on grill. With grill lid open, cook until deep golden brown, about 4-6 minutes per side.

Reduce grill temperature to medium-low heat and cook until internal temperature reaches 160°F, about 2-4 minutes. NOTE: Pork chops may look charred because of coffee in rub.

Remove chops from grill, place on serving platter and let rest for 10-15 minutes.

Serve with BUSH’S® Bourbon and Brown Sugar Grillin’ Beans®.

recent recipes