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Pork Chops With Espresso Gravy




Source of Recipe


the web


List of Ingredients




4 pork chops, loin cut, bone 1 inch thick

1 tablespoon dark chili powder

1 tablespoon kosher salt

1 tablespoon ground cumin

1 tablespoon sugar

2 turns pepper mill per side of chops

1/2 tablespoon olive oil

1 shallot, peeled and minced

1/4 cup chicken stock

1 shot espresso

2 tablespoons butter

1 bottle Hahn Estates Syrah


Recipe



Tumble the chili powder, salt, cumin and sugar into a small bowl and mix. Pat this mixture onto the chops. Crank 2 turns of the pepper mill on each side of the chops. Cover with plastic wrap and let sit out for about 30 minutes. Chuck the chops into grandma's big cast iron skillet and slide onto a burner set on medium heat (if you use an electric stove, preheat the coil but not the pan). Cook 6 minutes on the first side, flip the chops, put a lid on and let them sizzle for another 6 minutes.

Pull from skillet and set aside. Drizzle olive oil into the skillet, toss in the shallot and sauce on high for 2 minutes. Pour in chicken stock and espresso and reduce by one half. Add butter, toss the chops in with the sauce, and cook on reduced heat for 2 minutes. Ring the dinner bell, pour up some vino and tuck in.