There’s no mention of coffee where this dish is listed on The Red Cat menu, but you can’t miss it in the earthy aroma and juicy flavor of this pork chop that’s marinated in ground coffee and brown sugar for a few days before it’s chargrilled. The double-cut chop is so popular that executive chef Bill McDaniel sometimes keeps it on the menu longer than it’s usual run. Cooking pork chops is a challenge as they can often be too dry, so the coffee helps to bring out the succulence. And succulent it is. When cut into it, the juices ooze out. And the subtle coffee flavor is found both in the meat as well as from the charred grounds. The chop is served on a bed of wilted romaine with dates, feta, giant Greek white beans, and pumpkin seed pesto. The sweetness of the dates balances the feta, and the pumpkin seeds give a little earthiness to the fresh greens. This is a savory coffee dish that you won’t want to miss.