Rubbed pork chops with coffee-soy onions and tropical salsa

Inspired by the flavours of Hawaii, a sweet and salty rub adds big flavour to these barbecued pork chops, served with a mango and papaya salsa and grilled onions tossed in a soy, sake and coffee sauce.

Rubbed pork chops with coffee onions and tropical salsa. Credit: Fun'Q with Spencer Watts

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

Rubbed pork chops and grilled onions

• 4 pork chops, frenched, bone in
• 1 tsp paprika
• 3 tsp salt
• ½ tsp sugar
• 1 tsp black pepper
• 2 large onions, peeled and cut into rings
• Oil, for barbecue
• Salt

Kona coffee sauce

• ⅓ cup brewed Kona coffee (see Note)
• ⅓ cup sweet soy sauce
• ¼ cup sake
• ¼ cup mirin
• ½ cup sugar
• 1 tsp dashi powder

Tropical fruit salsa

• 1 mango, peeled and cubed
• 1 small papaya, peeled and cubed
• ¼ cup Thai basil leaves, thinly sliced
• 1½ tbsp lime Juice
• 3 tsp lime zest

Instructions

1. Place brewed coffee, soy sauce, sake, mirin, sugar and dashi powder into a pot and gently simmer over medium low heat to thicken. Take off heat when at the proper syrup consistency and allow to cool in the fridge until ready to serve.
2. Place papaya and mango in a bowl. Add the basil to the bowl. Then drizzle with lime juice and toss gently with a spoon. Chill until ready to serve.
3. Combine the paprika, salt, sugar and pepper in a bowl and mix. Divide equally among four pork chops and gently rub into the meat. Wrap foil to cover the bone of the chop. Then slice the onions into thick discs and place on a tray. Drizzle with oil and toss. Set both aside until ready to cook.
4. Preheat the grill to medium high heat (204°C/400°F).
5. Season the onions with salt. Place on the grill and cook for 3-5 minutes until they soften and the edges are charred. Remove the onions into a bowl and toss in the coffee sauce, while they are still hot.
6. Oil the BBQ and place the pork chops on the grill. Cook for 4 minutes a side or until the internal temperature of the pork is 60°C (140°F). Tent and allow to rest for 3-5 minutes.
7. Serve pork with onions and fruit salsa.
   

Note

Spencer uses Kona coffee, which is a smooth, premium coffee from Hawaii. Substitute with other medium or medium-dark roast coffee.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.