Grilled Lanroc Pork Chop * With Ancho Coffee Rub Recipe
crispy rosemary potatoes, fried brussels sprouts, fresh kiyokawa orchard apples, roasted garlic reduction
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Ingredients
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Grilled Lanroc Pork Chop with Ancho Coffee Rub
Method
Cooking Instructions
- 1
Prepare the Ancho Coffee Rub
In a small bowl, mix together the ancho chili powder, ground coffee, brown sugar, garlic powder, onion powder, paprika, salt, and black pepper. This will be your rub for the pork chops.
- 2
Prepare the Pork Chops
Rub the mixture generously over both sides of the pork chops. Allow the chops to sit at room temperature for about 30 minutes to absorb the flavors.
- 3
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Cut the potatoes into wedges and toss them with olive oil, chopped rosemary, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 25-30 minutes until crispy and golden.
- 4
Cook the Brussels Sprouts
While the potatoes are roasting, trim the Brussels sprouts and cut them in half. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the Brussels sprouts, cut side down, and cook until browned and crispy, about 8-10 minutes. Stir occasionally and season with salt to taste.
- 5
Cook the Pork Chops
Preheat a grill or grill pan over medium-high heat. Add 1 tablespoon of olive oil to the grill. Grill the pork chops for about 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C). Remove from heat and let them rest for 5 minutes.
- 6
Make the Roasted Garlic Reduction
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the garlic cloves and sauté until fragrant and golden, about 2-3 minutes. Pour in the chicken stock and balsamic vinegar, and reduce the heat to low. Simmer for about 10 minutes until slightly thickened.
- 7
Serve
Slice the apples and serve alongside the grilled pork chop, crispy rosemary potatoes, and fried Brussels sprouts. Drizzle the roasted garlic reduction over the pork chop for added flavor.