Friday, April 13, 2012

Recipe for Spiced Coffee Rubbed Pork with Cauliflower and Bean Puree

Time:  45 minutes
Yield: 4 servings


  • 4 center cut boneless pork chops (bone in would work too)
  • 1 1/2 TBSP ground coffee beans, cinnamon flavor
  • 1 TBSP ground cardamom
  • 1 tsp ground chipotle chile powder
  • 1 1/2 tsp kosher salt
  • 1 tsp olive oil
  • 1 medium head cauliflower, chopped coarsely
  • 1 cup cooked white beans
  • 2-3 garlic cloves, peeled and smashed with back of knife
  • 2 TBSP light coconut milk
  • Salt and pepper

  • Mix coffee, cardamom, chipotle, and kosher salt together.
  • Very lightly sprinkle a drop or two of olive oil on both sides of pork chops, then generously rub the spice mixture all over both sides (save a small amount for garnish).  Let meat rest at room temperature.
  • Bring water to a boil and add cauliflower and garlic.
  • Cook cauliflower until very soft, about 30  minutes; throw beans in last 2 minutes to heat, then drain and add cauliflower, garlic and beans to food processor with coconut milk, salt and pepper.
  • Process veggies until very smooth.
  • About 15 minutes before veggies are finished cooking, preheat oven to 425 degrees and heat a heavy oven proof pan (I used my cast iron skillet) over medium-high on the stove top.
  • When pan is hot, sear pork chops 1 minute each side then place pan carefully in to the oven.
  • Cook for 5-8 additional minutes in the oven, depending on thickness of chops.  
  • Finish cooking, drain, and prepare cauliflower while pork chops are in oven.
  • Slice chops and serve over pureed cauliflower/bean mixture.  Garnish with a few sprinkles of the left over rub.