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Honey Espresso Pork Chops

Recipe By Pro-Team Member, Derek Wolf, Food x Fire Cookbook, @overthefirecooking

Today we're trying out another one of Derek Wolf's delicious recipes from his Food x Fire Cookbook. You can't go wrong with a recipe from Derek so when this Espresso Honey Pork Chop recipe caught our eye, we had to try it. Keep reading and give it a go at your next cookout, you won't regret it! 


"For the coffee lovers, this is a great recipe for direct grilling. For my noncoffee lovers, you’re wrong...just kidding! But you might want to skip this one, or switch out the marinade. As written, this recipe will kick you into high gear. It is a savory-sweet blend with a punch and a nice nutty finish. If you do not have espresso, use strongly brewed drip coffee. "

 

 

Prep Time: 2 Hours 20 minutes | Cook Time: 15 Minutes 

4 Servings 

For Honey Espresso Glaze 

What You’ll Need 

½ cup (120 ml) espresso or strongly brewed coffee 

2 tablespoons (30 ml) balsamic vinegar

1 tablespoon (10 g) chopped shallot 

1 tablespoon (20 g) honey 

2 teaspoons sea salt 

2 teaspoons black pepper 

1 teaspoon fresh thyme leaves

For Pork Chops

What You'll Need 

1 (10-ounce, or 280 g) pork chops (preferably bone-in)

2 teaspoons olive oil 

1 tablespoon (18 g) sea salt 

1 tablespoon (6 g) black pepper 

1 tablespoon (8.4 g) smoked paprika 

1 teaspoon onion powder 

Special Gear 

Basting saucepan 

Basting brush 

Preparation 

To make the honey espresso glace: In a blender, combine all the glaze ingredients. Blend until smooth Transfer to a bowl, cover, and refrigerate for at least 2 hours to let the flavors meld. 

To make the pork chops: Lather the chops with oil and season both sides with salt, pepper, paprika, and onion powder. Set aside. 


Preheat your fire, bringing it to a medium-high temperature (about 350°F, or 180°C). 

Place the pork chops on the frill directly over the heat and cook for 5 to 6 minutes until the pork begins to take on an amber-golden color on the outside edges. Flip the pork chops and cook for 5 to 6 minutes more. 

Preheat a saucepan on the cool side of the fire, to prevent the glaze from burning. Add the glaze to the saucepan and let it heat for 1 minute. 

When the pork chops are close to being done, use a basting brush to glaze the chops. Flip them once or twins to glaze thoroughly, then let sit over the heat to caramelize. 

 

 

When the chops reach an internal temperature of 145°F (63°C), pull them off the fire and let rest for 5 minutes. Top with a little more glaze before slicing and enjoy. 

This recipe from Derek was absolutely delicious. Perfectly cooked with just the right amount of flavors that complemented each other effortlessly. We give this recipe a double thumbs up and highly recommend you to give it a try. Happy grilling!