Shut the Door County Chop

Shut the Door County Chop

By: Isabel - Poughkeepsie, NY - 2016 Recipe Contest

"After apple picking with a big crowd, we all went back to my house for dinner. I was making dinner for a large hungry crowd so I wanted this dinner to be hearty but delicious! The addition of Door County Coffee made plain pork chops to a hearty, earthy fantastic chop that everyone went wild for! I love this recipe flavor combination so much, it's the only way I can eat a chop now! Enjoy!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.


Featured ingredient: Cinnamon Hazelnut Coffee 10oz Bag Ground

  • 6 - 1 Inch Bone In Pork Chops
  • ¼ Inch High Vegetable Oil in Pan
  • 1 Cup Italian Style Bread Crumbs
  • 1 Cup Ground Door County Cinnamon Hazelnut Coffee
  • 1 Tablespoon Cajun Seasoning
  • 2 Eggs
  • 2 Tablespoons Milk
  • 2 Onions – Sliced
  • 6 Granny Smith Apples- Peeled and Sliced
  • 2 Cloves Garlic- Diced
  • ¼ Cup Apple Brandy
  • 2 Cloves Garlic- Diced
  • Salt and Pepper to Taste
  • 2 Sprigs of Fresh Thyme
  • ¼ Cup Heavy Cream


  1. In 2 shallow bowls, mix together eggs and milk in one and mix, bread crumbs, Door County Cinnamon Hazelnut Coffee and Cajun seasoning in the other. Dip chops in egg mixture, and then dredge in Door County Coffee bread crumbs.
  2. In a large skillet with oil, on medium heat, fry chops on both sides for about 3-5 minutes on each side, or until just done. Remove from pan and drain on paper towel. Let meat rest for 10 minutes.
  3. In a large pan, cook onions and apples on medium low heat until onions and apples are starting to soften stirring occasionally, add garlic and cook another minute. Add brandy and let reduce by half. Stir in salt, pepper, thyme and cream, continue to cook and reduce until slightly thickened. Remove thyme stem.
  4. Place chops on a serving platter, pour sauce on top and serve. Enjoy!