SPICED COFFEE RUB GRILLED PORK CHOP

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SPICED COFFEE RUB GRILLED PORK CHOP

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Ingredients

Adjust Servings:
25-30 piece pork chop 1 - 11/2 inch thick
Vegetable Oil for grilling
for the spice rub
5 tablespoons espresso powder
1 1/2 tablespoons chili powder
3 tablespoons dark brown sugar
1/2 tablespoon dry English mustard
2 teaspoons cumin seeds
1/2 teaspoon each oregano dried & cayenne
1/2 teaspoon each garlic & ginger powder
1 teaspoon onion powder
1/2 teaspoon black pepper from the mill
1/4 teaspoon red chili flakes
2 teaspoons Paprika Powder
Cuisine:
    • Serves 25
    • Medium

    Ingredients

    • for the spice rub

    Directions

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    The inspiration for this dish comes from an old booklet I bought when I was just starting my apprenticeship as a chef. Good cookbooks were very expensive and I could not always afford them so I bought myself this little paperback booklet dedicated to “Western Cooking” meaning the fare of the cowboys, the Midwest and Indians. Just recently while cleaning up some of my old stuff, in stored in boxes, I came across this little booklet and found a coffee rub for steaks in it. Although the recipe in the booklet was much simpler, I liked the taste and the general idea of it and so, this is how, an amended version of it I now use with pork chops for BBQ’s or as a rub when roasting a whole loin of pork, ended in our web based recipe collection. The recipe can be used for beef or chicken as well, although, I then reduce the sugar content.

    1. Combine all seasonings well.
    2. Lightly oil the pork chop, then sprinkle generously with the spiced coffee rub.
    3. Rub into the meat evenly and let rest in the refrigerator for at least 30 minutes.
    4. Grill to your liking.
    Note:
    If roasting a large joint of meat, rub the spiced coffee rub generously all over the meat and allow to marinated for at least 6-8 hours before roasting. This recipe is fantastic for BBQ’s and Grill parties.  Store leftover spice rub in an airtight jar, for the next BBQ.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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