A rich, earthy flavor that you’re not going to want to miss out on.

Espresso-Rubbed Pork Rib Chop  MAKES 4 SERVINGS 1 tablespoon finely ground coffee or espresso 1/2 teaspoon cayenne pepper 2 teaspoons dark brown sugar 1/8 ground coriander 2 teaspoons chili powder 1/8 tablespoon turmeric 3/4 teaspoon fresh ground black pepper (4) 12 oz. pork rib chops or 4lbs. pork tenderloin or loin 1/2 teaspoon garlic powder Kosher salt 1/2 teaspoon onion powder

INSTRUCTIONS

Combine all spices, except the salt, in a mixing bowl to create a dry rub. Then, rub the pork on all sides. Cover and refrigerate overnight or for at least 4 hours.

One hour before grilling, pull the pork from the refrigerator and season well on all sides with salt. Let sit at room temperature for an hour while the grill is heating up.

Set up your grill with one side for direct heat grilling and the other for indirect heat.

Sear the pork well over the direct heat, then move to the indirect heat to cook more slowly. Cook until a thermometer inserted in the thickest part of the meat reads 145°F. Cooking time will vary depending on the thickness and cut of meat that you have.

When finished, pull from the grill and rest on a plate for at least five minutes before cutting. 

Serve with your favorite grilled vegetables or on top of some fresh garden greens.