Coffee BBQ Pork Chops

Servings 4 servings


  • 4 6-oz. boneless pork chops
  • 1/4 cup instant coffee
  • 3 tablespoons cider vinegar
  • 2 tablespoons raw honey
  • 2 - 3 tablespoons water
  • 1 teaspoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons butter


  • DO-AHEAD TIP: Marinate pork chops overnight or for at least 4 hours (see recipe).
  • Place pork chops in a large zipper-topped plastic bag.
  • In a medium bowl, whisk together next 10 ingredients (instant coffee through onion powder); pour mixture over pork chops and turn to fully coat. Seal bag and refrigerate overnight or for at least 4 hours.
  • At time of cooking, melt the butter in a large skillet over medium-high heat. Add marinated pork chops and cook for 5 to 7 minutes per side or until cooked through.


SERVING SUGGESTION: Turnip Fries (peel turnips and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and garlic powder. Add a big bowl of Zesty Coleslaw (toss finely shredded cabbage and carrots with thinly sliced red onion, radishes, celery and zucchini in a whisked-up dressing of Cider vinegar, raw honey, extra virgin olive oil, salt, pepper and dry mustard).
NUTRITION: Per Serving: 354 Calories; 23g Fat; 27g Protein; 11g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 603mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. Points: 10
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