Back about ten years ago, when we were living in Montana’s Flathead region and running a horse operation (along with my medical practice), we let a friend talk us into seriously considering a dalliance with the competition barbeque circuit.
It happened to be during one of those long, dark, cold winters Northwest Montana experiences now and again (weeks without seeing the sun), and we spent far more time than we should have experimenting with coffee-based rubs for ribs and chops.
Despite slogging through a minor in chemistry during my undergrad studies, for reasons that I still don’t quite understand, there’s just something very special about the earthy flavor of coffee combined with the sweet undertones of good pork slow cooked in the smoker or on the grill.
Putting this one together, grind your coffee as finely as you can, and make the effort to track down fresh paprika – both kinds – as the smoked paprika adds quite a bit to the overall finish but can be a bit overwhelming if you don’t balance the rub with the sweet paprika as well.
Some might argue these chops need a touch of sweet (use a bit of brown sugar if you must), though with the natural sweetness of good pork we prefer these Coffee Paprika Pork Chops as written.
2 tbsp. kosher salt
1 tbsp. very finely ground, dark roast coffee
2 tsp. good sweet paprika
1 1/2 tsp. granulated garlic
1 tsp. smoked paprika
1 tsp. finely ground fresh pepper
Optional: 1/2 to 1 tsp. fresh lemon zest8 to 10 – 1 1/4 inch thick center cut, bone-in pork chops
1/3 cup apple cider vinegar
Stir together the seven rub ingredients, mix well.
Rinse the bone dust from the chops then pat dry. Paint with the vinegar and coat both sides of each chop liberally with the rub. Set aside at room temp for 20-30 minutes.
Meanwhile, fire the grill; these are best over hardwood (try mesquite and oak) charcoal, aim for medium-high setting on a gas grill if that’s your preferred fire.
Lightly oil the grate and grill your chops for 3-4 minutes per side, which should leave them perfectly done, pink and juicy in the middle. Pull from the grill and let rest , covered, for 4 to 5 minutes.
Best served warm with your favorite coffee-based sauce, though chilled and sliced thinly these are amazing on your favorite monster salad.
Enjoy.
