BUSH’S® 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
- 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
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®.
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