Prepare for an eye-opening experience with this coffee rubbed pork chop. A sweet-smoky blend of spices get a caffeinated kick from a touch of ground coffee that'll perk up your tastebuds. Paired with honey-roasted carrots and turnips, this sweet-savory marriage is so packed with flavor that you'd never guess it was low-cal and low-carb.
Peel and cut turnips into 1" dice. Peel, trim, and cut carrots into ¼" diagonal slices. Mince chives. Rinse pork chops, pat dry, and season both sides with half the coffee rub and a pinch of salt and pepper.
Roast the Vegetables
Place 1½ Tbsp. olive oil, honey, turnips, carrots, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Toss to coat, then spread into a single layer. Roast 14 minutes, then remove from oven and stir. Roast until lightly browned, 15-20 minutes. While vegetables roast, make demi-glace mixture and start pork chops.
Make the Demi-Glace Mixture
Place a large non-stick pan over medium-high heat. While pan heats, combine beef demi-glace, mustard, remaining coffee rub, and 1 cup water in a small bowl.
Cook the Pork Chops
Add 1 Tbsp. olive oil and pork chops to hot pan. Cook until pork chops are well-browned and reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Transfer chops to a plate, cover loosely with foil, and pour out any excess oil from pan.
Make the Java Demi-Glace
Return pan used to sear chops to medium heat. Add demi-glace mixture to pan and cook, stirring occasionally, until slightly thickened, 3-5 minutes.
Plate the Dish
Spoon sauce on plate. Arrange vegetables next to sauce and garnish with chives. Serve pork chop over sauce.