![]() |
Coffee Chops | ![]() |
As women grow up, grow older, are we destined to shadow our mothers?
In first unwitting and then unwilling but unstoppable mimicry of her Depression-era mother, my friend Jan finds herself rinsing plastic bread sacks to dry overnight above the sink, a 1950s homemaker frugality that once annoyed, no infuriated, her.
Here, I saved last night’s leftover beans (two whole beans!) for today’s lunch. More tellingly, the pantry holds a long-empty glass bottle, appealing for its shape and lovely Aegean blue.
It might be useful some time – you know, in case I ever make a fruity vinegar or a rosemary-tinged olive oil, never mind that I never have and likely never will. If I’m to shadow my mother, please, please, please let it be in knowing a thousand tricks for easy suppers like this simple COFFEE CHOP rather than a thousand potential uses for a thousand pretty bottles.
COFFEE CHOPS
Time-to-table: 15 minutes
Serves 4
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 pork chops, about 4 ounces each, fat removed
- About 1 tablespoon sugar
- Salt & pepper
- 1/2 cup strong coffee
- More salt & pepper
Heat a large skillet on medium high. When it’s hot, add the butter and the oil. Meanwhile, season each chop on both sides with sugar, salt and pepper. When the skillet and the fat is hot enough (see ALANNA’s TIPS), add the chops. Cook the first side, without touching or turning the meat, for about 4 minutes. Turn the chops over, reduce the heat to medium and cook the second side for about 5 minutes. Transfer the chops to a plate, preferably warm, and cover loosely with foil.
Add the coffee to the skillet. As it boils up, use a spatula to loosen any meat bits from the bottom and the sides. (This is called de-glazing.) Let the coffee simmer for 2 – 3 minutes until it becomes somewhat syrupy. Add salt and pepper to taste.
Transfer the chops to a platter or serving plates, pour coffee sauce over top.
More Quick Supper Recipes
More Recipes Calling for Coffee
Never miss a Kitchen Parade recipe: Sign up for an e-mail subscription.
© Copyright 2005 Kitchen Parade
Coffee and pork sounds like a fascinating combo. I never thought to use coffee as a base for a pan-sauce!
ReplyDeleteYou get high marks for creativity in my book!
8/26/2005
The trick, aside from utter simplicity and speed, is that the sugar adds just a hint of sweet to the coffee flavor. Imagine it if we added cream ... or hmmm ... brandy. HMMMMM!
ReplyDelete8/27/2005
I made this tonight, Alanna, and we loved it. It's something I can make without any planning, because I always have those ingredients. Maybe next time I will try adding the cream!
ReplyDeleteI absolutely loved the flavor of this recipe. I did have trouble with the consistancy of the sauce, it never thickened. What would you suggest?
ReplyDeleteHi Anonymous ~ I need to make this again, it's been far too long! The recipe instructions say to cook until "somewhat syrupy" - that tells me it thickens only slightly, not really to the extent of a sauce. It's the fat from the pan that's causing the thickening so depending on your chops, your pan might have more or less oil. A sure way to thicken the sauce? Stir in a little butter at the end. More calories but delicious.
ReplyDelete