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!
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!
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 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℉.
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, 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
Serving: 5 oz cooked chop + sauceCalories: 258kcalCarbohydrates: 3.4gProtein: 28.4gFat: 1.5gSaturated Fat: 5.2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6.1gCholesterol: 109mgSodium: 480mgPotassium: 455mgFiber: 0gSugar: 1.4gVitamin A: 190IUVitamin C: 2mgCalcium: 18mgIron: 1mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
