45 Min 

• 1 pack Pork Chops, defrosted
• 2 Crimson Crisp or any apple of your choice, 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 pork chops dry and keep on counter to bring to room temperature.

This spicy coffee rub is excellent for pork chops, steaks, and chicken. Make a large jar to keep on hand. It will stay fresh in an airtight container, at room temperature, for up to a month. Core ingredients for rub are: coffee; chile powder; black pepper; and brown sugar. Depending on what’s in your spice drawer, 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 ground coffee, chile pepper, black pepper, brown sugar, and if you want, ground ginger, paprika, ground cloves, and ground cinnamon.

Cover each chop with rub and season with sea salt. Heat grill--or cast iron--pan over high heat with sunflower or olive oil. Add meat to pan and grill 5 minutes to a side until still pink in center. Take chops out of pan and let rest a few minutes while you deglaze pan with vegetable broth or water. Add apples and onions and simmer 5 minutes. When onions are translucent and apples tender, pour hot gravy over pork chops and serve.

Serve pork chops with apples and onions.