Turn the humble pork chop into a succulent supper using brewed coffee and maple syrup.
Throughout January, we’ve explored ways to trim our food bills. Meatless meals like Penne with Cannellini and Greens, and Mushroom and Spinach Casserole are proof that vegetables and beans can be a frugal home cook’s best friend. Syrian chef Mawda Altayan shared her recipe for Ouzi Rice, a delicious and affordable meal that feeds a crowd using a pound of ground beef. Simple Asian Glazed Chicken we learned is a versatile recipe using economical chicken thighs in place of expensive white meat.
We’re finishing up the month by shining the spotlight on budget-friendly pork chops made more succulent with a glaze created with leftover brewed coffee. Coffee and Maple Glazed Pork, inspired by a Taste of Home recipe, is so good, and it’s ready in about 30 minutes, perfect for a weeknight supper.
True confessions: How many times have you poured brewed coffee down the drain? Instead of throwing out leftover coffee, pour it into a glass jar or other airtight container for a few days until you have enough to use in a recipe. I use brewed coffee in soup, chili, and stew. I’ve made a cake with brewed coffee, and Coffee-Braised Beef Roast was a hit at a recent party at my home.
I think you’re going to love this simple recipe for glazed pork chops, so let’s get cooking.
To make Coffee and Maple Glazed Pork, which yields four servings, you’ll need these ingredients:
4 boneless pork loin chops
1 teaspoon Herbs de Provence seasoning blend
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup brewed coffee
¼ cup maple syrup
1 tablespoon Dijon mustard
2 teaspoons Worcestershire
1 tablespoon olive oil
Directions for Coffee and Maple Glazed Pork
Bring a large skillet up to medium-high heat. Mix together herbs, salt, pepper, and garlic. Sprinkle on each side of pork loin chops and brown in olive oil. Remove to a plate and tent with aluminum foil.
Combine remaining ingredients in skillet and bring to a boil. Cook until liquid is reduced by half; it could take between 5–10 minutes.
Return pork chops to skillet. Reduce heat, cover, and simmer for 10–12 additional minutes until internal temperature for chops is 155 degrees F. Remove chops to serving platter and spoon sauce over pork.
This recipe is versatile. Here are some ingredient swaps.
While pork is less expensive than chicken right now, you could make this recipe using poultry. If you can’t find the chops, a pork tenderloin also will work, but don’t buy the marinated product. Bone-in chops can also be used, but I prefer boneless.
If you don’t have Herbs de Provence, use dried thyme.
Coffee and Maple Glazed Pork Chops are an affordable dinner that boasts big flavors. I love the sauce this recipe makes; the mustard and coffee balance the sweet maple syrup beautifully. I made this dish during a recent cooking class at Tale to Table (a fun shop for home cooks) in the St. Louis suburb of Maplewood and served it with crusty bread, but it would be delightful with wild rice or simple roasted potatoes and vegetables. Give it a try and let me know how yours turned out in comments!
Looking for more pork recipes?
Put your slow cooker to work to make Pork and Pepper Sandwiches. Use the fork-tender, juicy pork for tacos or nachos later in the week.
My Smothered Pork Chops in Mushroom Sauce is another way to showcase an affordable cut of meat. It’s also ready in 30 minutes!
If you don’t see pork cutlets in your meat case, ask your butcher for this economical cut and make a favorite of our household, pork schnitzel.
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.