Ground roasted coffee beans add a wonderful aroma and flavor to this Java Dry Spice Rub. It’s perfect on pork chops, steak, roasts, ribs or, who am I kidding, just about any meat. In fact, sprinkle a little on your pumpkin or butternut squash before roasting. You won’t be sorry.
I must confess that I was a purist when it came to seasoning chops or steak. A little salt and pepper is about all I used because I want to taste the meat. Store-bought spice mixes tend to be too heavy on the salt for me and, stupid as this sounds, it hadn’t occurred to me to mix my own. Then I attended the Certified Angus Beef demonstrations with Chef Michael Ollier at the Food Wine Conference back in May.
If you didn’t attend one of Chef Michael’s sessions, you missed out. The beef was, of course, perfectly cooked and flavorful. Some cuts, like the smashed burger, were seasoned with just salt and pepper. Others were brushed with oil and rosemary or rubbed with a spice mixture called Santa Maria rub. Far from masking the beefy tasty, it brought out the flavor of the meat! Best of all, we all got to mix up a tin of Santa Maria rub to take home with us. That small tin was one of my favorite goodies from the conference and we got a LOT of great swag!
Now that I’m a spice rub convert, I’ve been researching different recipes. Coffee is a popular ingredient, along with garlic or onion powder, pepper and salt. Since this week’s Sunday Supper is all about coffee, I’m going to share my favorite java dry spice rub recipe and cook a couple pork chops to show it off. It is sooooo good, especially on pork chops!
- 2 tablespoons kosher or Himalayan pink rock salt
- 2 tablespoon mixed pepper corns or black pepper corns
- 2 tablespoons cumin seeds
- 1/3 cup or 30g your favorite roasted coffee medium grind
- 2 tablespoons or 25g brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 thick cut pork chops untrimmed
- 3-4 teaspoons java dry spice rub
- heavy grill pan
- wooden skewers
Use a mortar and pestle or spice grinder to grind your salt, peppercorns and cumin seeds quite finely.
Add in the coffee, sugar, smoked paprika and garlic powder and mix well.
Wash the pork chops and dry them slightly with a paper towel.
Sprinkle the chops liberally with the java dry spice rub and use your clean hands to rub it all over.
Cover the chops with cling film and refrigerator at least half an hour or longer if you have the time.
When you are ready to cook the pork chops, preheat your oven to 400°F or 200°C and remove the chops from the refrigerator.
When the oven is just about at temperature, heat your grill pan or an iron skillet over a medium high flame.
Use several wooden skewers to pin your chops together, fat/skin side together.
Once the pan is hot, stand the chops up fat/skin side down for 4-5 minutes.
Move them around the pan to take advantage of the heat to render the fat and get the skin a bit crispy.
Transfer the chops to a plate and remove the skewers.
Put the chops back in the pan, this time on their sides and set a timer for 3 minutes.
When the timer rings, turn the chops over and set it for another 3 minutes.
Repeat, giving the chops only 1 minute on each side. If you want to get fancy, turn the chops so the grill lines cross.
Transfer the grill pan to your preheated oven and roast for a further 10-12 minutes. You can cut near the bone to check for doneness. The pork can be slightly pink. It will continue to cook as it rests.
Remove from the oven and allow to rest for 5 minutes before serving.
Time needed does not include marinating or resting.
Many thanks to our event manager, Shelby of Grumpy’s Honeybunch and our host today, Wendy of Wholistic Woman. Check out all the fabulous coffee recipes our Sunday Supper tastemakers are sharing today.
- Bulletproof Coffee My Way by Monica’s Table
- Caramel Turtle Mocha Frappe by The Weekend Gourmet
- Chocolate Chip Mocha Smoothie by Sew You Think You Can Cook
- Chocolate Peanut Butter Banana Latte by Meal Planning Magic
- Apple Crumb Coffee Cake by Dessert Geek
- Banana Blueberry Streusel Coffee Cake by The Freshman Cook
- Cappuccino Overnight Oats by Pies and Plots
- Cardamom-Crumb Coffee Cake by Wholistic Woman
- Cinnamon Coffee Cake (Kaffee Kuchen) by Palatable Pastime
- Coconut & Coffee Gluten Free Scones by Caroline’s Cooking
- Coffee and Cream Cinnamon Buns by Cooking With Carlee
- Maple-Coffee Breakfast Sausage by Cricket’s Confections
- Pumpkin Coffee Cake by The Bitter Side of Sweet
- Pumpkin Spice Latte Breakfast Bites by Beauty and the Beets
- Whole Wheat Pecan Crumb Cake by Family Around The Table
- Coffee and Garlic Rubbed Pork Chops by Casa de Crews
- Salmon-Mandarin Salad with Asian Vinaigrette & Coffee Dressing by Asian In America
- Sticky Coffee Chicken by Food Lust People Love
- Best Coffee Frosting by My World Simplified
- Bittersweet Cremeux with Coffee Caramel and Bourbon Cream by Culinary Adventures with Camilla
- Chocolate Chip Mocha Brownies by Crazed Mom
- Chocolate Coffee Nut Bark by My Imperfect Kitchen
- Coffee Toffee Crunch Cookies by Family Foodie
- Coffee Vanilla Ice Cream Pie by Moore or Less Cooking
- Cold Brew Affogato by Helpful Homemade
- Dark Chocolate Espresso Torte with Strawberry Coulis by Gourmet Everyday
- Eiskaffee (German Coffee with Ice Cream) by Tara’s Multicultural Table
- Espresso Brownie Cupcake Sundaes by A Mind Full Mom
- Mocha Cake with Mocha Rum Icing by Cosmopolitan Cornbread
- Mocha Layer Cake by That Skinny Chick Can Bake
- Mocha Panna Cotta with Mascarpone Cream by The Crumby Cupcake
- NCR Cookies by Girl Abroad
- No Bake Mocha Cheesecake by Hezzi-D’s Books and Cooks
- Polish Black Cake with Whipped Mocha frosting by Hardly A Goddess
- Sweet Cream Affogato by The Redhead Baker
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