Coffee Rub Pork Chops – Juicy and Quick on the Grill
These coffee-rubbed pork chops stay juicy and tender even on a quick grill, thanks to the dry rub. The coffee grounds in the rub build a deep, smoky crust, and the acidity tenderizes the meat while it sits, so the chops stay juicy even with a quick cook time. Cinnamon, cocoa powder, chili powder, and a little brown sugar round out the blend, so it’s a savory flavor with just enough sweetness to balance it.
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I love quick dinners, especially during the week, and this dinner’s ready in under 40 minutes. Even better, most of that time is just letting the rub sit before the chops are grilled. Everything you need to make the rub is probably already in your spice cabinet.
Recipe Highlights
- No marinade, no wait– rub goes on for 10 minutes, and the chops hit the grill in under 20 minutes, no overnight sitting required.
- One rub, six dinners make a double batch of the rub, it keeps in your spice cabinet for up to six months, ready for the next time you grill coffee-crusted pork chops
Ingredient Notes:
Boneless Pork Chops – Cook quickly and stay moist. Swap for bone-in chops or pork tenderloin; cook time may vary.
Coffee Grounds – Regular or decaf both work. Instant coffee granules work in a pinch, use half the amount since they’re more concentrated.
Chili Powder -Smoked paprika swaps in well if you want less heat and more smoke.
Cocoa Powder -Leave it out if you don’t have it. You’ll still get a crust from the coffee and sugar, just less depth.
Sea Salt-Kosher salt works too, swap 1:1
How To Make Coffee-Rub Pork Chops
- Get all of the ingredients ready: Measure the dry rub ingredients. Preheat the grill to medium-high heat.
- Mix the dry rub. Combine the dry rub ingredients together in a small bowl or on a plate.
- Coat the chops. Use a knife, the back of a spoon, or your hands to press the dry rub into both sides of the chops. Let them sit at room temperature for 15 to 20 minutes while the grill heats up.
- Cook the chops. Once the grill is hot, add the chops and reduce the heat to medium-high. Cook for 8 minutes, flip, then cook 8 to 10 minutes longer, until they reach an internal temperature of at least 145°F an instant-read thermometer is great for this.
Make these Chops Your Way
This dry rub is the base flavor component; change the protein, adjust the heat, or build out the plate, and you’ve got a different dinner.
Protein – Swap the pork chops for boneless chicken breasts, thighs, steak, or a meaty fish like swordfish. Same rub, same method, different dinner.
Vegetables – Grilled zucchini or grilled vegetables go straight on the grill alongside the chops. Roasted potatoes or a baked potato round it out if you want something heartier.
Flavor – Add 1/4 teaspoon cayenne for heat, or lean into the sweet side with an extra pinch of brown sugar if you want more of a glaze-like crust.
Finish – A squeeze of lime or a scatter of fresh cilantro cuts through the richness of the rub if you want something brighter on the plate.
When I make these, I keep it simple with grilled zucchini slices brushed with olive oil; the mild flavor balances perfectly with the coffee rub.
If you like cooking this way, one base method, and swapping the protein or sides depending on what you’ve got, my Dinner Builders are worth a look.
Storing and Using Leftovers
Leftover grilled pork chops can be stored in the refrigerator for up to three days in an airtight container.
Reheat leftovers in the oven, on top of the stove, or in the microwave.
Leftover ideas – Slice the leftover pork thin and toss it into a salad, chop them into small pieces and make pork fried rice, stir fry them with veggies, serve them between two slices of bread or in a pita for a sandwich, or roll them in a wrap.
Leftover Spice Mix. Depending on how much rub you use, you might have some left over. If you do, store leftover rub mix in a cool dry place for up to six months.
Tips for Making the Best Grilled Pork Chops
- Use an instant-read meat thermometer for the most accurate doneness.
- Brush a little olive oil on the chops before adding the dry rub, it helps it stick and adds a touch more moisture.
Serving Suggestions
These coffee-rubbed chops also pair well with spicy mango habanero salsa, zucchini fritters, tomato pie, or green beans and bacon if you want to switch up the side from what’s already in the rotation above.
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Grilled Coffee Rubbed Pork Chops
Ingredients
- 1 pound boneless pork chops about 4
- 2 tablespoons coffee
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 1/2 teaspoon cocoa powder
- 1 1/2 teaspoons brown sugar or coconut sugar
Instructions
- Preheat the grill to to high heat.
- Mix together the spice blend in a small bowl.
- Using a spoon or knife, rub the spice blend into each pork chop on both sides.
- Allow the spice rub to sit on the pork chops for 10 minutes.
- Place the pork chops on the grill; reduce the heat to medium. Cook the chops for 8 minutes and flip them over.
- Cook for approximately 8 to 10 minutes longer checking the internal temperature which should be at least 145°F.
- Remove the pork chops from the grill and allow them to rest for 3 to 5 minutes before serving.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Grilled Coffee Rub Pork Chops Frequently Asked Questions
Yes, you can. Here is how: heat a cast-iron skillet over medium to high heat. Once the pan is hot, add the pork chops covered in the spice rub to the pan. Cook for 6 to 8 minutes and turn them. Cook for about 8 minutes longer, checking the internal temperature.
What a delicious rub for a grilled chop! We love pork chops, and we love Door Count Coffee- I can’t wait to try this one!
They were good -I’m going to be making these again soon!
What a delicious way to use that yummy Door County coffee!
Thanks Lisa!
They look flavorful and moist!
This meal would be so perfect when enjoying the fall outdoors. I want to have a picnic with it. The cinnamon sounds amazing.
What a fantastic idea for pork chops!
Those chops look moist and delicious. I wish I could find some that thick here!
It’s pretty much always grilling weather here in Central Texas, and this looks like a gerat recipe to try!
I feel silly asking this…but do you use a tablespoon of brewed coffee and make a paste of the spices, or do you add a tablespoon of powdered coffee to the spice mix? This really sounds great and boneless chops were on sale this week!
Hi Cynde! I use the coffee grounds as a dry rub which gives the pork chops a slightly crispy coating, but you can also make a paste too!