Recipe: Espresso-Cardamom-Rubbed Pork Chops

ESPRESSO-CARDAMOM-RUBBED PORK CHOPS

"The assertive espresso-cardamom mixture that seasons these chops pairs beautifully with grill-roasted new potatoes or thickly sliced and grilled sweet potatoes brushed with melted butter and a bit of the spice rub. The rub is also terrific for beef and dark chicken (legs and thighs)."

1/4 cup finely ground espresso-roast coffee beans
1/4 cup kosher or sea salt
1/4 cup firmly packed dark brown sugar
3 tablespoons hot paprika
1 tablespoon ground cardamom
1 tablespoon ground ginger
2 teaspoons garlic powder
4 bone-in, center-cut loin pork loin chops, 3/4 to 1 inch thick (about 10 ounces each)

In a small bowl, combine the ground coffee beans, salt, sugar, paprika, cardamom, ginger and garlic powder. Stir well to blend.

Prepare a medium-hot fire in a charcoal grill or gas grill (see note).

Remove the pork chops from the refrigerator 20 to 30 minutes before grilling and place them on a rimmed baking sheet. Using 1/4 cup of the rub mixture in all, rub the seasoning on both sides of the pork chops. (Store remaining rub for later use in a jar with a tight-fitting lid, away from heat and light.)

To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill grate. Place the pork chops directly over the medium-hot fire. Grill the chops on one side until nicely seared, about 4 minutes. Turn and cook until seared, 3 to 4 minutes longer. Move the chops to the cooler part of the grill, cover and grill until the pork is slightly pink in the center or an instant-read thermometer registers 145 degrees, 10 to 12 minutes longer. Remove the chops from the grill and let rest for 5 minutes. Transfer the chops to warmed dinner plates and serve immediately.

NOTE:
To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the grate, until it feels uncomfortable: 3 seconds for medium-hot.

Makes 4 servings
Source: Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill by Diane Morgan