Coffee Rubbed Bone-In Pork Chop with honey-roasted root vegetables (a little over 1 hour)

Last nights meal is brought to you by Home Chef.

NOTE: This meal only takes 35 – 45 min if you are serving 2 people.  This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served.  I also had to substitute this recipe a little based off of my Gas Stove.

TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything.  Here is what I had my kids do.

  • Laundry and clean their rooms.
  • Start working on homework and complete their 30 minutes of reading each day.
  • Place all school items that need to be reviewed on kitchen table.

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Ingredients:

18 oz. Turnips
24 oz. Carrots
18 Chives
6 Bone-in Pork Chops
6 tsp. Coffee Rub
1.5 oz. Honey
12 tsp. Beef Demi-Glace
.75 oz Dijon Mustard

Preheat oven to 425 degrees

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Prepare the Ingredients.  Peel and cut turnip into 1″ dice.  Peel, trim, and cut carrots into 1/4″ pieces at an angle.  Mince chives.  Rinse pork chops, pat dry, and season both sides with half the coffee rub and a pinch of salt and pepper.

 

 

 

 

Roast the Vegetables.  Place a medium oven-safe pan over high heat.  Add 2 tsp. olive oil, honey, diced turnips, carrots, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan and cook, stirring occasionally, until vegetables begin to caramelize, 2 – 4 minutes.  Transfer pan to oven and roast, stirring once after 10 minutes, until vegetables are tender and caramelized, 18 – 22 minutes.  Carefully remove pan from oven and garnish vegetables with chives.  While vegetables cook, make demi-glace mixture.

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Make the Demi-Glace Mixture.  Place a medium non-stick pan over medium high heat. While pan heats, combine beef demi-glace, mustard, remaining coffee rub, and 1/4 cup water in a small bowl.

 

 

 

 

Cook the Pork Chops.  Add 2 tsp. olive oil and pork chops to hot pan.  Cook until pork chops are well-browned and reach a minimum internal temperature of 145 degrees, 4 – 5 minutes per side.  Transfer chops to a plate, cover loosely with foil, and pour out any excess oil from pan.

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Make the Java Demi-Glace.  Return pan used to sear chops to medium heat.  Add demi-glace mixture to pan and cook, stirring occasionally, until slightly thickened, 2 – 4 minutes

 

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Plate the Dish.  Spoon sauce on plate.  Arrange vegetables next to sauce.  Serve pork chop over sauce.

I was worried making this because I hate the taste of coffee, but this was really good.  My youngest daughter was the only one that didn’t like the sauce.  Either way, this meal was a great surprise for dinner.  Enjoy!

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