Coffee-Chipotle Pork Chops

From "The Homesick Texan's Family Table" cookbook. This rub results in a smoky, juicy and slightly sweet chop. Prep time does not include refrigeration time.

• Ready In: 45 mins
• Serves: 4

Ingredients

• For the rub

• 2  tablespoons kosher salt
• 2  tablespoons brown sugar
• 1  tablespoon black pepper
• 1  tablespoon  dark-roasted coffee beans, finely ground
• 1  tablespoon paprika
• 1 1⁄2 teaspoons  dried chipotle powder
• 1⁄2 teaspoon  granulated garlic
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground allspice
• 4 (5 ounce)  pork chops, 3/4 - 1 inch thick
• 1  tablespoon  vegetable oil

Directions

1. Mix together the salt through allspice. Coat each pork chop with the rub, covering both sides generously. Reserve any leftover rub for a future use. Place the pork chops in a plastic food storage bag and refrigerate for 8 hours.
2. To cook the pork chops, remove them from the refrigerator and allow to come to room temperature, about 30 minutes. Preheat the oven to 350 degrees F.
3. In a large ovenproof skillet, heat the vegetable oil over medium-low heat. Add the pork chops, and cook on each side for 5 minutes. Place the skillet in the oven and cook the pork chops for 15 minutes, uncovered, or until a meat thermometer reads 145 degrees F. Allow to rest for 10 minutes before serving (there will be carry-over cooking).