- 25-30 piece porkchop 1 - 11/2 inch thick
- Vegetable Oilfor 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
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.
- Combine all seasonings well.
- Lightly oil the pork chop, then sprinkle generously with the spiced coffee rub.
- Rub into the meat evenly and let rest in the refrigerator for at least 30 minutes.
- Grill to your liking.