Coffee Chipotle Pork Chops Food

COFFEE-CHIPOTLE PORK CHOPS

Steps:

• Mix together the salt through allspice. Coat each pork chop with the rub, covering both sides generously. Reserve any leftover rub for a future use. Place the pork chops in a plastic food storage bag and refrigerate for 8 hours.
• To cook the pork chops, remove them from the refrigerator and allow to come to room temperature, about 30 minutes. Preheat the oven to 350 degrees F.
• In a large ovenproof skillet, heat the vegetable oil over medium-low heat. Add the pork chops, and cook on each side for 5 minutes. Place the skillet in the oven and cook the pork chops for 15 minutes, uncovered, or until a meat thermometer reads 145 degrees F. Allow to rest for 10 minutes before serving (there will be carry-over cooking).

CHIPOTLE PORK CHOPS

Steps:

• Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
• Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
• Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS

Steps:

• Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
• Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
• Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

CHIPOTLE CHOPS

Steps:

• Season both sides of the chops with salt and pepper.
• Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
• In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
• Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
• Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
• Cook the meat on low for 10 minutes on each side until no longer pink.

PULL-APART PORK WITH HONEY CHIPOTLE

Steps:

• Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
• Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
• Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
• Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.

FRIED EGGS WITH COFFEE-CHIPOTLE MOLE

Steps:

• Purée tomatoes, coffee, onion, garlic, chipotle, and 1 tablespoon oil in a blender until smooth. Simmer purée in a 10-inch heavy skillet, stirring occasionally, until thickened, about 10 minutes. Stir in chocolate and season with salt. Remove from heat.
• While sauce simmers, fry eggs in 2 batches in remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until cooked as desired. Serve eggs topped with sauce.

SLOW-COOKER CHIPOTLE PORK CHOPS

Steps:

• Place all ingredients except toppings in a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 4-5 hours. Top with french-fried onions and cilantro just before serving.