Espresso Rubbed Pork Chops
I love some juicy pork chops, and I love a one pot dinner even more! These Espresso Rubbed Pork Chops were sweet, savory, a little bitter – I mean they had a lot going on, and in the best way! These were rubbed with a variety of spices, seared in a skillet, then served in creamy garlic sauce. This was a quick dinner that we all loved, and it goes great with so many different sides. Perfect for a busy weeknight, super flavorful, and super affordable – I mean what’s not to love? This recipe was a winner!
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Where did the idea for coffee and espresso rubs come from?
Using coffee and espresso as a rub for red meats is a modern invention, appearing around the late 20th century! With the rise of grilling and barbecue culture, home cooks and chefs began experimenting with using coffee’s bitter compounds to boost browning, deepen crusts and caramelization, and enhance flavor! With bitterness and sweetness comes balance, acidity tenderizes meat, and the aromas create complexity! It’s a match made in heaven!
Did you know?
Pork chops are ancient! This cut of meat traces back to the domestication of pigs in ancient China in 7000 BC! Eventually, the Romans helped to spread the love across Europe by bringing their pigs and cooking techniques with them as they traveled.
The word “pork chop” actually didn’t show up until around the 1700’s and they didn’t become the popular household cut they are today until over 100 years later! Today, modern pork chops are possible thanks to the rise of industrial meatpacking in the US! Pretty cool stuff. These are definitely a staple in our home!
What ingredients do I need to make this?
For the espresso rubbed pork chops:
Thin Boneless Pork Chops
Espresso Powder
Brown Sugar
Paprika
Salt
Black Pepper
Butter
Olive Oil
For the creamy garlic sauce:
Garlic
Butter
Chicken Broth
Heavy Cream
Lemon
For serving:
Parsley
What equipment do I need?
- Cutting Board
- Chef Knife
- Large Skillet
- Measuring Cups and Spoons
- Juicer
- Small Dish
- Paper Towel
- Whisk
- Tongs
- Meat Thermometer
- Spatula
How do I make them?
To prep the ingredients:
To get started on this recipe, first wash all lemon and herbs! Mince the garlic and parsley, then juice the lemon. Now let’s prep the pork chops!
Pat the chops very dry on both sides. Next, add the espresso powder, brown sugar, paprika, salt, and black pepper to a small bowl, then whisk to combine.
Rub the spices all over the pork chops on both sides, ensuring you get the fat layer around the sides too. Set aside on a plate at room temperature for several minutes.
Pro Tip: Allowing the pork chops to sit out like this helps to bring the temperature down, which leads to a more even cook! It also gives the rub time to penetrate deeper into the meat, creating deeper flavor. So science-y!
To make the espresso rubbed pork chops:
In a large skillet, heat the butter and the oil for the chops over medium high heat. Add the pork chops to the pan and allow them to cook, undisturbed, for a minute or so.
Flip and cook another minute or so more. With a tong, pick up each pork chop and just briefly kiss that fat layer on all sides.
Move to a plate, ensuring the pork chops temp out to 145F.
Pro Tip: Thin pork chops cook pretty quick! So, it’s important not to overcook them otherwise they’ll end up dry.
To make the creamy garlic sauce:
In the same skillet, melt the rest of the butter over medium heat. Stir in the garlic and cook until fragrant. Next, add the broth, scraping those browned bits from the bottom of the pan with a spatula.
Add the lemon juice, then stir in the cream.
Reduce the heat to medium low and simmer for a few minutes, until slightly thickened.
To serve:
Add the chops and their juices back to the pan, spooning the creamy garlic sauce over them, and cooking just a touch longer.
Remove from heat, top with fresh parsley, and serve hot with your favorite sides! Enjoy!
Tips:
- If you have standard pork chops or even thick cut, the cook time is significantly different. For a standard chop, add another 2 minutes of cook time per side, finishing these off in the oven at 400F for 5 minutes or so. For a thick chop, you’ll need that extra 2 minutes per side and about 12-15 minutes in the oven at the same temp. Use an oven safe pan for this, like a cast iron, and don’t forget to temp!
- If you don’t have espresso powder, consider using cocoa powder or even instant coffee. These will give you a similar flavor profile!
Need some easy side ideas to go along with this?
Do you love pork chops too? Check these recipes out!
Espresso Rubbed Pork Chops
Equipment
Ingredients
For the espresso rubbed pork chops:
- 4 Thin Boneless Pork Chops
- 1 tsp Espresso Powder
- 1 tsp Brown Sugar
- ½ tsp Paprika
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tbsp Butter
- 1 tbsp Olive Oil
For the creamy garlic sauce:
- 1 tbsp Butter
- 3 Garlic Cloves minced
- ¼ cup Chicken Broth
- 2 tbsp Heavy Cream
- 1 tsp Lemon Juice freshly squeezed
For serving:
- Parsley minced
Instructions
To prep the ingredients:
- Pat the pork chops very dry on both sides.
- Next, add the espresso powder, brown sugar, paprika, salt, and black pepper to a small bowl, then whisk to combine.
- Rub the spices all over the pork chops on both sides, ensuring you get the fat layer around the sides too.
- Set aside on a plate at room temperature for 10-15 minutes. While you wait you could be prepping the rest of the ingredients!
To make the espresso rubbed pork chops:
- In a large skillet, heat 1 tbsp butter and the olive oil over medium high heat.
- Add the pork chops to the pan and allow them to cook, undisturbed, for 1 1/2 minutes.
- Flip and cook another 1 1/2 minutes more.
- With a tong, pick up each pork chop and just briefly kiss that fat layer on all sides, about 15-20 seconds per side.
- Move to a plate, ensuring the pork chops temp out to 145℉.
To make the creamy garlic sauce:
- In the same skillet, melt the rest of the butter over medium heat.
- Stir in the garlic and cook until fragrant, 1 minute.
- Next, add the broth, scraping those browned bits from the bottom of the pan with a spatula.
- Add the lemon juice, then stir in the cream.
- Reduce the heat to medium low and simmer for 2 minutes, until slightly thickened.
To serve:
- Add the chops and their juices back to the pan, spooning the creamy garlic sauce over them, and cooking 30 seconds more to warm everything through.
- Remove from heat, top with fresh parsley, and serve hot with your favorite sides! Try my Creamy Mashed Potatoes! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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These sound and look delish! Espresso powder is an ingredient I’d have never considered adding to a pork chop dish. Now I’m considering it. 😊
I love that! I hope you try these Terry! Thank you so much 🩷