ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS

Using coffee as a marinade may seem a bit unusual but it is certainly flavorful—and not just limited to pork.  We use this type of marinade on chicken.  Check out our meat vendors for their selection of pork products.  Very tasty on pork tenderloin.   Hint:  No time to make the marinade; stop by our spice vendor La Spiceria for their coffee and barbeque rub.  It is a favorite of Joan, our Summer Market Manager Ingredients

1 cup strong brewed coffee, cooled

6 ounces molasses, by weight (about 1/2 cup)

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 cloves garlic, minced

Kosher salt and freshly ground pepper

1/2 teaspoon ground ginger

6 to 8 sprigs fresh thyme

4 6-to-8-ounce bone-in pork chops (1 inch thick)

Directions

Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.

 

Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.

 

Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.