Perked-Up Pork Roll Ups
By: Sandra - Camillus, NY - 2016 Recipe Contest
"No need for take out when you can make these mouth-watering Perked-Up Pork Roll Ups in your own kitchen! I love egg rolls and could eat them solely when we get Chinese take out. You can easily prepare these as a snack, eat them as an appetizer or make them your main course. After all, they’re as versatile as they are flavorful with Door County coffee blended right in."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Featured ingredient: Dark Voyage Coffee 10 oz. Bag Ground
- 4 tbsp Door County Dark Voyage ground coffee
- 1 tsp brown sugar plus 1 ¼ cup
- 2 tbsp paprika
- 4 tbsp chile powder divided
- 2 tsp garlic powder
- 2 tsp onion powder
- 4 6 oz bone-in thick-cut pork chops
- salt to taste
- black pepper to taste
- 2 tbsp olive oil
- 4 cups cabbage coleslaw blend chopped
- 1 cup Door County Intense Dark strongly brewed
- 2 cups ketchup
- 1 cup apple cider vinegar
- 1 cup orange marmalade
- 3 cloves fresh minced garlic
- 4 tablespoons soy sauce
- 3 tablespoons cumin
- 3 tsp hot sauce
- 16 egg roll wrappers
- vegetable oil for frying
- Preheat oven to 450.
- In a bowl mix the ground coffee, 1 tsp brown sugar, paprika, 2 tbsp chile powder, garlic powder and onion powder. Season pork chops with salt and pepper to taste, then cover with ground coffee mixture.
- Heat olive oil over medium high heat in a large oven-proof skillet. Cook pork chops for 4 minutes until slightly brown. Turn and cook until second side for 2 minutes until slightly brown. Continue to turn pork chops every 2 minutes until both sides are deep golden brown, 10-12 minutes total. During last 5 minutes of cooking stir in cabbage coleslaw blend.
- Remove cabbage blend from skillet and set aside. Transfer skillet to oven and roast chops for 15 minutes, turning every 2 minutes until cooked through. Allow chops to cool and thinly slice. Transfer to a bowl and set aside.
- In a sauce pan combine brewed coffee, 1 ¼ cups brown sugar, ketchup, vinegar, orange marmalade, garlic, soy sauce, cumin, hot sauce and 2 tbsp chile powder. Bring to a simmer then reduce heat to low for 20 minutes, stirring occasionally. Pour sauce over pork chop slices and mix to combine. Stir in coleslaw mix.
- Spoon equal amounts of pork mixture in center of each egg roll wrapper. Fold top corner of each wrapper over filling; fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner, and gently press to seal.
- Pour vegetable oil to a depth of 2” into a wok or Dutch oven, heat to 375°. Fry in batches for 3 minutes or until golden, turning once, drain on paper towels. Makes 16