Serves 2

• 1 pack Pork Chops, defrosted
• 2 Apples, peeled and diced
• 1 Onion, sliced thinly
• 1 Tbsp Olive or Sunflower Oil
• 2 Tbsp Olive Oil
• 2 Tbsp Coffee, finely ground
• 2 Tbsp Ground Chile Pepper, such as Aleppo, Espelette or Ancho
• 2 Tbsp Black Pepper, finely ground
• 2 Tbsp Dark Brown Sugar
• Sea Salt
• ½ tsp Ground Ginger
• ½ tsp Smoked Paprika
• ½ tsp Ground Cloves
• ½ tsp Ground Cinnamon

Pat your pork chops dry and keep on the counter to bring to room temperature.

This spicy coffee rub is excellent for pork chops, steaks and chicken. It’s great to make a large jar to keep on hand. It will stay fresh in an airtight container, at room temperature for up to a month. The core ingredients for the rub are the coffee, chile powder, black pepper and brown sugar. Depending on what you have in your spice drawer, you can add one or two other ingredients. Cloves or even cardamom are a great addition for an exotic flare. Or go smoky with a bit of paprika. In a bowl, combine the ground coffee, chile pepper, black pepper, brown sugar and if you want, ground ginger, paprika, ground cloves and ground cinnamon.

Cover each chop with this rub and season with sea salt. Heat a grill--or a cast iron--pan over high heat with the sunflower or olive oil. Add meat to the pan and grill until still a bit pink in the center, about five minutes to a side. Take chops out of the pan and let them rest for a few minutes while you deglaze the pan with vegetable broth or water and add the apples and onions. When the onions are translucent and the apples tender, about five minutes, pour hot gravy over pork chops and serve.

Serve pork chops apples and onions.