Slightly twisted, like everything in Asylum
Ok, this will be my first post on Fextralife! I’m going to give you 3 great recipes to make yourself a whole dinner in approximately an hour. Coffee Crusted Pork Chops paired with Seasoned Mashed Potatoes and some Roasted Veggies! Remember that when you make this you should start off with your potatoes first! Boiling them is usually a time consuming and annoying process but while they’re boiling you can prep your chops, cut your veggies and get that oven heated up!
Now for drinks….I’m a beer guy myself so I always pair a nice dark beer with this. Guinness Extra Stout, Oatmeal Stouts or Killians Irish Stout work alright. As it is the Fall season though I would probably go with Shipyard Pumpkinhead as it goes very nicely with the coffee crusted chops. When winter comes around though the absolute perfect beer for this meal is of course…Kona’s Pipeline Porter. This is a dark roasted coffee beer that is unbelievably creamy and explodes with a warm taste of freshly brewed coffee. If you like wines….heh you’re out of luck cause I have no idea what kind of wines to pair with this.
Hope this recipe is as delicious for you as it is for me! Grilling is my favorite cooking method so I prefer that to pan searing.
P.S. Take the coffee crust ingredients and rub them over a pork roast! Add the coffee crust to your favorite gravy for an extra twist on your next meal! For coffee enthusiasts this is a wide and versatile rub that even works on Poultry and Beef (though not as well).
Photo via Flickr courtesy of Bluewaikiki
Coffee Crusted Pork Chops and Sides
By September 14, 2013Published:
- Yield: 4 Pork Chops (4 Servings)
- Prep: 20 mins
- Cook: 40 mins
- Ready In: 60 mins
Like Coffee? This recipe will change your life!
- 4 1/2 lb each Pork Chops I prefer bone in but boneless will work.
- 1 tablespoon Finely Ground Coffee Beans Use your favorite, the darker the better. I really dig chocolate flavored coffee beans (not chocolate coated) for this!
- 1 tablespoon Ground Black Pepper
- 1/2 teaspoon Coarse Salt
- 1/2 teaspoon Thyme Fresh is better, dried will work.
- 1/2 teaspoon White Ground Pepper Optional
- 1/2 teaspoon Red Pepper Flakes Optional
- - - For the Mash --
- 4 large Potatoes (White or Red) Peeled and cut into quarters
- 1 tablespoon Ground Mustad
- 1/2 tablespoon Ground Black Pepper or white for color
- 1 tablespoon Garlic Powder
- 1/2 cup Heavy Cream
- 1/4 stick Salted Butter about 62 grams
- 1 teaspoon Salt to taste, add as needed
- - - For the Vegetables --
- 1 head Broccoli chopped
- 1 large Tomato chopped
- 3 colored Peppers 1 red, 1 green, 1 orange or yellow
- 1 onion sliced
- 2 cloves Garlic minced
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Black Pepper, Thyme, Basil, Parsely and Salt mixed
- The Pork Chops:
Mix the spices together. Just a few tosses or swirls with your fingers will do and then coat your pork chops, don't be shy, you want them smothered.
- Preheat your grill/pan to medium heat and oil it once its hot. Grapeseed oil is one of the best cooking oils out there, it has a super high smoke temp and it has almost no taste whatsoever. If on grill, cook 3 minutes on one side, turn 90 degrees, cook 3 more minutes, then flip and repeat til cooked. If in pan allow at least 4 minutes on each side and toss into a 350 degree oven if not finished.
- The Mash:
Start off by boiling off your potatoes in a pot on the stove. It will take 5-10 minutes at most. When they're nearly finished, in a small pot melt your butter and add the heavy cream, whisk well. When potatoes are done, begin the mashing process! If you have a mixer or automatic whisker this is much quicker. Slowly add in your cream and butter mix til it reaches the desired creaminess. Add in your mustard, pepper, garlic powder and salt. Serve with a gravy if you like but I dig these plain!
- Roasted Veggies:
Preheat your oven to 425 degrees. Proceed to cutting up your veggies, note that the smaller they are cut the quicker they will cook. Onions should be in slivers and garlic finely minced! Place them in a shallow baking pan and sprinkle salt over the top. Now mix together your Olive Oil, pepper, thyme, basil and salt in a small cup. Pour this in with your veggies and give them a quick toss so they are all coated with the mixture. Place in oven on top rack for 10-15 minutes or until broccoli is tender.
*NOTE* Blanching the broccoli and peppers is a good idea but not necessary. If you don't know how to blanch....boil water in a pot big enough to fit your broccoli and peppers. Allow a writhing boil (when you can't stir out the bubbles). Drop the veggies into the water, count 10-15 seconds and dump into strainer. Bam. Blanched veggies.