Coffee Crusted Grilled Pork Chops

Coffee Crusted Grilled Pork Chops

(Serves 8)

 

Brine:

¼ cup salt

¼ cup brown sugar

4 cups water

8 pork chops

 

Coffee Rub:

1 teaspoons salt

1 tablespoon ground coffee

1 tablespoon chili powder

2 tablespoons brown sugar

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon turmeric

 

BBQ Sauce:

¼ cup strong coffee

½ cup ketchup

1/3 cup dark brown sugar

¼ cup apple cider vinegar

¼ cup sweet chili sauce

¼ cup shallots, chopped

1 clove garlic, minced

1 tablespoon soy sauce

1 tablespoon cumin

1 teaspoon Sriracha

 

In large bowl, combine salt, sugar and water.  Whisk vigorously until all the salt and sugar have dissolved.  Place pork chops in a gallon-sized zip lock bag and carefully pour brine over the pork chops.  Place bag in a shallow bowl or pan, and refrigerate for at least 12-18 hours.

After brining, drain and discard the liquid.  Pat dry the pork chops with a paper towel and allow to sit at room temperature while preparing the rub and preheating the grill.

About 1 hour before serving, prepare the BBQ sauce.  Combine all BBQ sauce ingredients in a medium-sized saucepan and bring to a rolling boil.  Once boiling, reduce heat to low and allow to simmer for about 30-40 minutes, until thickened.  Remove from heat and set aside.  (BBQ sauce will store in the fridge for up to 1 week)

Preheat grill to medium-high heat.  Meanwhile, in a small mixing bowl, combine all rub ingredients until well blended.  Divide the mixture between the pork chops, and generously rub on all sides of the meat.  Grill pork chops for 3-4 minutes per side, or until internal temperature reaches 145 degrees F.  Remove from heat and set aside to rest for about 3-5 minutes before serving.  Garnish with BBQ sauce and serve with your favorite sides.