Photo & Recipe courtesy of Chef Donna Fields

Ingredients:

Brine:
3 tbs. Mokk-a Coffee Beans (ground & steep for ten minutes; let cool & put grounds aside)
2 cups of boiling water
3 tbs. Sugar leveled
2 tbs. Salt

Combine all ingredients and make sure sugar is dissolved. Place  in closed container.

Brine for at least 14 hours but not more than 20 hours.

Rub:
Left-over coffee grinds
1 tbs. chopped fresh Thyme
1 tbs. chopped fresh Rosemary
¼ tsp. Fennel pollen (optional)
1 large garlic clove finely chopped
2 tbs. olive oil
Juice of 1/2 lemon
1 tsp. salt

1/8 cup of olive oil for searing

Combine all ingredients above. Place rub on dried chop for 6 hours in sealed container in refrigerator. After 6 hours, remove from container and rinse off rub for 4 seconds under cold water. Let chop come to room temperature on counter, about 30 minutes. Make sure that chop is dried before searing in skillet.

Heat olive oil over medium low heat. Oil should sizzle when chop is placed in skillet. Sear both sides until they are caramelized, then heat can be turned to a lower setting. Sear both sides until meat reaches 138 degrees (anything higher will leave the meat tough and dry). Remove and let rest. Serve with roasted baby potatoes (olive oil, rosemary and salt) and arugula, apple salad with a balsamic vinaigrette dressing.

Hope you enjoy.

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