Serves: 4
Total Calories: 375

FOR THE RUB:
1 1/2 teaspoons whole black peppercorns
1 1/2 teaspoons whole mustard seeds
1 tablespoon paprika
1 1/2 teaspoons b brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
FOR THE SAUCE:
4 ounces country ham, diced
1 cup brewed coffee
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon light brown sugar
2 teaspoons red wine vinegar
1/2 teaspoon Tabasco hot pepper sauce
4 boneless center cut pork chops, about 1 1/2 inches thick each
vegetable oil
Hickory chips or chunks soaked in water for at least 30 minutes

TO MAKE THE RUB: Using a mortar and pestle or spice grinder, grind the peppercorns and mustard seeds. Combine with the remaining rub ingredients in a small bowl.

TO MAKE THE SAUCE: Heat a sauté pan over high heat until smoking hot. Fry the country ham until dark brown and crusty, 5 to 6 minutes. Reduce heat and carefully add the coffee and 1/2 cup water. Whisk in the remaining sauce ingredients. Simmer until about 1 cup of liquid remains, about 30 minutes. Strain and reserve until ready to serve.

Coat the pork chops with the rub and lightly brush or spray with vegetable oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Follow the grill's instructions for using wood chips. Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Serve immediately with the warmed sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 375
Calories from Fat: 94

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