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 | MOLASSES COFFEE MARINATED PORK CHOPS | |
| | This came from Alton Brown. |
| | Ingredients: | 1 cup cool strong coffee
6 ounces molasses, by weight
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground ginger
6 to 8 sprigs fresh thyme
1/2 teaspoon freshly ground black pepper
4 (6 to 8-ounce) bone-in, 1-inch thick pork chops |
| | Procedures: | Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
Preheat grill to medium-high.
Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced.
Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze. |
| | Notes: | | 2012-04-27: This didn't go well. We served it with a pinotage which was the best part of the meal. Lyd felt the chops needed to be in the marinade longer and prefers pork tenderloin to chops. The 145 was good, but I had the chops on the top shelf and the broiler burned parts. We have a lot of good pork recipes and this one just isn't needed. |
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