Yields 2 servings/Time 30 minutes
Our bone-in pork chops are cut from the loin at 1 ½ inch thick and the bone protects the meat while cooking. For this recipe you’ll treat coffee-rubbed, bone-in pork chops like steaks by searing them on the stovetop and finishing them in the oven. Resist the temptation to overcook! Serve the finished chops with carrots that have been seasoned with tarragon, sriracha, and honey. If you’re vegetable lovers like we are, the carrots might be your favorite part of the meal.
You will need:
For the pork and carrots
2 bone-in pork chops (approx 12 oz each)
2 carrots, peeled and cut into batons
¼ cup honey
1 tablespoon sriracha
1 tablespoon rice wine vinegar (or other light vinegar)
1 teaspoon fish sauce
2 teaspoons fresh chopped tarragon
5 tablespoons butter
2 teaspoons cooking oil
For the coffee rub
3 tablespoons coffee grounds (medium roast)
3 tablespoons kosher salt
1 tablespoon ground ginger
2 teaspoons Madras curry powder
1 teaspoon ground fennel
2 teaspoons ground cumin
1 teaspoon ground coriander
- Preheat oven to 275 F. Make the coffee rub by combining all ingredients in a mixing bowl. Apply rub to cover pork chops, then set aside.
- Combine honey, sriracha, rice wine vinegar, and fish sauce in a mixing bowl, set aside.
- In a large ovenproof saute pan, heat 4 tablespoons butter over medium heat. Add carrots to pan and season with salt. When butter foams, transfer pan to the oven and cook for 10 minutes.
- While carrots roast, heat cooking oil in another large ovenproof skillet over medium-high heat. Sear pork chops, about 5 minutes per side. The rub will darken quickly, so keep an eye on them. Transfer to oven for another 8 minutes.
- Remove pork chops from pan and let rest 10 minutes. While chops rest, place carrots back on the stovetop over medium heat, and add honey-sriracha mixture to the pan. Stir to coat carrots, bring to a boil, then let simmer until carrots are tender, about 5-6 minutes. Season carrots with chopped tarragon and salt and pepper to taste.
- Slice pork chops off the bone against the grain and serve with carrots.