canterbury homekill logo

Pork Chops With Coffee Dry Rub Print


recipe

8 servings

Cook time: 15 minutes Prep time: 5 minutes

Ingredients

  • 4 teaspoons chili powder
  • 4 teaspoons ground coffee
  • 2 tablespoons dark brown sugar
  • 4 teaspoons salt
  • 6 medium, bone-in pork chops about 1-inch thick
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground coriander
  • ¼–½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions

In a small bowl, combine all the ingredients and stir until well blended. Preheat the grill.

Generously rub both sides of the pork chops with the coffee rub. Grill the pork chops for about 5 to 7 minutes on each side over a medium heat.

Let the chops rest covered with aluminum foil before serving. Discard any unused rub.

Leave a Reply

Your email address will not be published. Required fields are marked *

venison

Grilled Venison Loin (Backstrap) With Horseradish Cream

“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear

Ingredients

  • 1.5 to 2 pounds venison loin, trimmed of silver skin
  • kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh herbs, like rosemary, thyme, and oregano
  • 3 tablespoons olive oil
  • 1 cup crème fraîche
  • 2 tablespoons freshly grated or prepared horseradish
  • 2 teaspoons chopped fresh
  • chives or parsley
  • juice and zest of 1 lemon

Instructions

Season the meat with salt and pepper. In a small bowl, mix herbs with the olive oil, then spread all over the meat. Refrigerate for at least 2 hours.

Make a hot fire in a charcoal grill or set a gas grill on high. Grill the meat on one side, without moving it, 4 to 5 minutes, then rotate 90 degrees to make grill marks and char more surface area. Flip the loin and cook 4 to 5 minutes more. It should have a deep-brown char on the outside but still be rare on the inside. Transfer to a warm plate and allow to rest for 10 minutes.

Mix the crème fraîche, horseradish, chives, lemon juice, and zest in a small bowl and season with salt. Serve the loin, thinly sliced against the grain, with the sauce.