Channel your inner outlaw with this rugged and flavor-packed recipe featuring Hi-West Tombstone Mesquite Seasoning and Coffee BBQ Sauce by Torchbearer Sauces from our "Grate Expectations" BBQ box.
These thick-cut, bone-in pork chops are kissed by the smoke of your charcoal grill, seared to perfection, then bathed in a buttery, rosemary-infused skillet sauce with bold hits of garlic, espresso, and Worcestershire.
This recipe brings big Southwestern energy with a cowboy-style twist, balancing smoky heat and rich, coffee-driven depth in every bite. Whether you’re feeding the posse or just grilling for two, this dish is guaranteed to impress.
A pitmaster’s spin on a classic dish! The reverse sear on the pork chops, and the cowboy gravy make for the perfect match. This recipe is easy, forgiving, and great for all occasions. Channel your inner outlaw with this rugged and flavor-packed recipe featuring Hi-West Tombstone Mesquite Seasoning and Coffee BBQ Sauce by Torchbearer Sauces from our "Grate Expectations" BBQ box.
Prepare the grill: For this recipe we are using charcoal, but feel free to use a gas or pellet grill. Prepare the charcoal briquettes traditionally, or preheat the grill to medium-high heat.
Season the pork chops with Hi-West Tombstone Mesquite Seasoning using Coffee BBQ Sauce by Torchbearer Sauces as a binder and let sit at room temperature for 5-10 minutes. This allows the rub to sweat out, yielding a great color and texture to the pork chops. Have extra time? Marinate them with this combo overnight for enhanced flavor!
Sear the pork chops over direct white coals for 2 minutes each side, then remove from coals to indirect heat. Let the pork chops cook over indirect heat for 10 minutes on each side.
Add a cast iron skillet to direct coals with one stick of butter. Place the pork chops into the skillet and add two sprigs of rosemary.
Baste pork chops with the butter and rosemary for about 5 minutes. Remove skillet from direct heat, removing pork chops and placing to the side.
In the skillet, add 4 cloves of thinly sliced garlic, 2 shots of espresso or coffee,1 Tbsp of Worcestershire sauce, 2 Tbsp of Coffee BBQ Sauce by Torchbearer Sauces, and 2 additional sprigs of rosemary. Mix thoroughly with a spoon. Add more coffee or espresso to thin the sauce or more Coffee BBQ Sauce by Torchbearer Sauces to thicken it up.
Place pork chops back into the cast iron skillet for presentation or slice the pork chops and serve with the sauce on the side or drizzled over. Enjoy!
Recipe Note
Pro Tip: Adding a little cream and all purpose flour to the sauce will bring it to more of a traditional gravy. Serve this up with mashed potatoes and your favorite grilled veggies and you’ve got yourself a meal!
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