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Tiki tiki pork chops with Kona coffee onions and tropical salsa
Take a trip to Hawaii with this unique pork meal served with coffee-infused onions and fresh fruit salsa.
YIELDS
4
Ingredients
Kona Coffee Sauce
- 1/3 cup Kona coffee, brewed
- 1/3 cup sweet soy sauce
- 1/4 cup sake
- 4 tablespoons mirin
- 1/2 cup sugar
- 1 teaspoon Dashi powder
Tropical Salsa
- 1 mango, peeled and cubed
- 1 papaya, peeled and cubed
- 1/4 cup Thai basil leaves, sliced thinly
- 1 tablespoon lime zest
Pork and Onions
- 4 pork chops, frenched and bone-in
- 1 teaspoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 large onions, peeled and cut into rings
- Oil, to cook
- Salt,to season
Directions
Kona Coffee Sauce
- Place Kona 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.
Tropical Salsa
- 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.
Pork and Onions
- 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.
- Preheat the grill to medium high heat (400° F).
- Season the onions with salt. Place on the grill and cook for three to five minutes until they soften and the edges are charred. Remove the onions into a bowl and toss in the Kona coffee sauce, while they are still hot.
- Oil the BBQ and place the pork chops on the grill. Cook for four minutes a side or until the internal temperature of the pork is 140° F. Tent and allow to rest for three to five minutes.
- Serve pork with onions and fruit salsa. Enjoy!
