Coffee Pork Chops

This is the fourth stop on the ShopRite #NYCWFF Virtual Food Tour! All week long, different bloggers are recreating recipes that will be featured at the New York City Wine and Food Festival Grand Tasting Presented by ShopRite. ShopRite provided me with free products as well as a ShopRite gift card, but as always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!

A few bold ingredients make the perfect overnight marinade for these flavorful, succulent grilled pork chops.

Have you ever been to a big food festival? I went to the New York City Wine & Food Festival a few years ago and had an absolute BLAST. There were tons of events to choose from, and incredible food around every corner.

It’s not always feasible to splurge on tickets or travel to an event like this, but that shouldn’t stop us from enjoying some of the same delicious food at home, right?

Luckily, in celebration of this year’s NYCWFF, a handful of food bloggers are preparing and sharing some of the same dishes that will be served at this year’s Grand Tasting. So grab some friends and hit up the supermarket, because we have a dinner party to plan!

ShopRite sent over a few appetizers to serve up at my NYCWFF-inspired dinner party, and I was more than eager to go pick up some cheeses and salami to accompany them.

My 4-year-old had a ball sniffing the cheeses and helping to choose the assortment that we would enjoy. I was really impressed with the selection, and we ended up with a really nice assortment.

The eggplant caponata was the surprise hit of the spread – we gobbled it up!

My in-laws brought over a nice bottle of Chianti that paired beautifully with the selection of starters. It was a great way to kick off our meal!

And now, onto the main event: those succulent pork chops.

The marinade is pretty quick to put together. I have a few notes based on my observations during preparation that may be helpful.

First of all, I didn’t bother trimming the fat off of the chops before marinating. I don’t eat the fat after they’re cooked, but I think it adds really nice flavor while they’re cooking, so I left it on.

Also for the coffee, the recipe calls the amount of prepared coffee, not the amount of granules you’ll need, so keep that in mind. It also calls for 3 spoonfuls of honey, but didn’t specify what size. I used tablespoons.

And finally, I’ve never seen the term “grated pulp” when referencing a lemon or lime, so I just juiced it, then used my fingers to pull the flesh out of it and added it to the rest of the marinade ingredients.

These pork chops grilled up beautifully. Those dark parts where they got extra charred were so delicious. And since they marinated for so long, they were super juicy, even when reheated the next day!

I served these chops with basmati rice topped with Brazilian Pepper and Onion Vinaigrette and a fantastic Roasted Kabocha and Kale Salad.

This meal was perfect for autumn, and a great way to celebrate delicious food from the comfort of home.

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Check out Chelsea’s Cravings’ blog tomorrow for the next recipe on the ShopRite #NYCWFF Virtual Food Tour – Shrimp Tomato Olive Ceviche. Celebrate the spirit of the festival at home, and find everything you need at your local ShopRite