Hot Coffee Salt Pork Chop

A thick-cut bone-in pork chop, dry brined with Hot Coffee Salt for unbeatable flavor, tenderness, and caramelized crust. This is your weeknight upgrade — or your weekend hero.

🧂 Ingredients:

• 1 thick-cut bone-in pork chop (1–1.5 inches thick)
• 1 tsp Hot Coffee Salt by Summa Salts
• 1 tbsp olive oil
• Optional: cracked black pepper or a pinch of brown sugar

🥩 Dry Brining Instructions:

1. Pat the pork chop dry with a paper towel.
2. Sprinkle both sides generously with Hot Coffee Salt, pressing it into the surface.
3. Place uncovered on a plate or wire rack in the fridge for at least 4 hours, ideally overnight. This allows the salt and espresso-pepper blend to penetrate and tenderize the meat.

🔥 Cooking Instructions:

1. Let the pork chop sit at room temp for 30 minutes before cooking.
2. Preheat oven to 400°F (if finishing in oven) or fire up a grill to medium-high.
3. Heat a cast iron skillet over medium-high and add olive oil.
4. Sear the pork chop for 3–4 minutes per side until a crust forms.
5. Finish in oven or indirect grill heat until internal temp hits 145°F.
6. Let rest for 5–10 minutes before slicing. Serve with roasted potatoes, veggies, or a sweet chili glaze.

🌶️ Flavor Notes:

This salt is earthy, smoky, and spicy — the espresso deepens the crust wh