Bayou Coffee-Rubbed BBQ Chops
Deep, earthy flavors from a chicory coffee rub finished with a dark BBQ sauce.
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Ingredients
- 4 pieces Bone-in center-cut pork chops (1-inch thick)
- 2 tablespoons Finely ground chicory coffee
- 1 tablespoon Dark brown sugar
- 1 tablespoon Cajun seasoning (salt-free)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons Vegetable oil
- 1/2 cup Dark molasses-based BBQ sauce
- 1 tablespoon Bourbon(optional)
Instructions
- 1
In a small bowl, combine the ground chicory coffee, brown sugar, Cajun seasoning, smoked paprika, garlic powder, and salt to create the Bayou rub.
- 2
Pat the pork chops completely dry with paper towels to ensure a good crust forms.
- 3
Generously coat all sides of the pork chops with the coffee rub, pressing it firmly into the meat; let them sit at room temperature for 20 minutes.
- 4
Preheat a heavy cast-iron skillet over medium-high heat and add the vegetable oil until it begins to shimmer.
- 5
Sear the chops for 4-5 minutes on the first side without moving them, creating a dark, caramelized crust.
- 6
Flip the chops and reduce the heat to medium; if using bourbon, stir it into the BBQ sauce now.
- 7
Brush the tops of the chops heavily with the BBQ sauce and cook for another 5-6 minutes until the internal temperature reaches 145°F (63°C).
- 8
Remove the chops from the pan and let them rest for 5 minutes before serving to allow the juices to redistribute.
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