... Grilled Pork Chops with Coffee Barbecue Sauce Recipe | Jaguar Forest®
February 08, 2014


Why Drink Jaguar Forest Organic Coffee?

Jaguar Forest is more than coffee– it is a call for change, health, and sustainability. Inside every bag is USDA certified organic coffee from Mexico bought at fair-trade prices from a single shade-grown origin.

Jaguar Forest offers coffee from Chiapas and Oaxaca, two of the poorest states in Mexico. Jaguar Forest pays some of the highest prices for this coffee; thus, providing farmers with a sustainable economic alternative and putting an end to cattle ranching, which is destroying the forests of southern Mexico.

Just as Jaguar Forest is for the farmers, it too is for the consumer. Every person who buys Jaguar Forest gets a promise. A promise that your coffee is selected from the highest quality beans in Mexico, that it is 100% free of chemicals and pesticides, that the farmers who grow it are treated fairly, and that it is grown in the shade of the forest, using sustainable growing practices.

Improving life, one cup at a time.

Grilled Pork Chops with Coffee Barbecue Sauce Recipe

Plan in advance to brine pork chops basted with a Jaguar Forest coffee barbecue sauce in this recipe from a famous NYC chef.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

  • 1/4 cup fine sea salt, plus more for seasoning pork
  • 2 pounds pork chops, preferably center-cut
  • Freshly ground black pepper
  • Coffee Barbecue Sauce (recipe link below)
Pour 1 quart of water into a deep container. Add the salt and stir until it is dissolved. Put the pork chops in the solution, submerging them completely and weighting them down with a plate if necessary. Refrigerate for at least 12 and no more than 24 hours. 

Remove the chops from the brine and pat them dry with paper towels. Prepare an outdoor grill or preheat a grill pan over high heat on the stovetop. 

Season the chops with salt and pepper and put them on the grill over direct heat. Cook for 5 minutes on each side, or less if the chops are thinly cut. After turning the chops, baste them with coffee barbecue sauce, letting the sauce caramelize onto the pork. Serve from a platter with extra barbecue sauce alongside. 

Yield: 4 to 6 servings 

Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.

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