Farm Fare: Coffee Crusted EHF Pork Chops

This recipe includes making a very easy rub with coffee and spices. The rub should be applied just before cooking, and the meat doesn’t need to marinate. I used a cast-iron skillet when I made the pork, but this could just as easily be done on a charcoal or gas grill. However, I would avoid baking the meat, as the rub won’t caramelize and get crispy – and that’s the best part!

Coffee Crusted Pork Chops
4 EHF Pork Chops
1 Tbs Coffee (fine ground, I used decaf)
1.5 tsp Kosher Salt
1.5 tsp Granulated Sugar (cane if possible)
1/4 tsp Onion Powder
1/4 tsp Chipotle Powder (can sub Cayenne, but Chipotle gives a smokier flavor)
1/4 tsp Garlic Powder
1/4 tsp Cinnamon

Instructions:
• Heat your cast-iron or grill to medium high. If using a cast-iron, be sure to give it time to warm all the way up.
• Mix the dry ingredients together to form a rub. Generously apply the rub to both sides of the pork chops. You may have some left over, which is OK.
• Lightly coat the skillet with a small amount of spray-on oil, just enough to coat the pan. Place the pork chops in the pan and let them sit for 4-5 minutes, and then flip once and repeat. If they seem to be burning, just turn down the heat a bit!
• If you have a meat thermometer, go ahead and check the chops. For medium you should aim for around 130o F. If you like it a little more well done, give it a bit longer, but try not to go above 140o or it will dry right out.
• When the chops are done, remove them from the pan and let them rest (covered with foil) for around 5 minutes before serving.

This is an incredibly easy recipe that yields amazing results! The finished product tastes nothing like coffee, or any of the ingredients in the rub, instead it creates its own unique flavor. The rub could also be used on any cut of beef or lamb.

There are plenty of side dishes that you could serve with this, but I went with diced green apples and leeks sautéed with a little bit of butter. Just toss them in the pan for around 5 minutes along with the butter and a sprinkle of salt and fresh pepper and you’re good to go. And of course, what meal would be complete without a thick slice of oven-warm EHF bread?

In closing I will add a quick plug for serving and eating meat from the farm: The first, and best, reason is that is truly tastes a whole lot better than anything you can buy at the grocery store. The meat is butchered locally, vacuum-packed and frozen so that it remains fresh until you thaw it. Secondly, it’s important to know where your food is coming from. The delicious pork-chop that you are currently getting ready to make was probably fed with the scraps from your plates during your last visit to EHF, and you may well have fed it bread from your own hand at the barn! The animals live great lives, free to roam about the pastures, hog haven, and down near Trailsend. Also, if you choose to tell your kids about tonight’s dinner’s origins, it can be a great lesson on where our food comes from!

Hope you enjoy this recipe as much as I did. Leave a comment and tell me what you think!

Submitted by Brett Murray (aka: Farmer Dave’s eldest grandchild)

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