Alton Brown's Molasses-And-Coffee Pork Chops
"Recipe courtesy Alton Brown for Food Network Magazine.
These are delicious! I served with collard greens, corn on the cob and "hoppin john". my bh loved the entire meal. Will also try this recipe with a pork tenderloin, butterflied.
Cooking time does not include marinating tiime."
- Ready In:
- 23mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup strong coffee, cooled (not instant)
- 6 ounces molasses, by weight (about 1/2 cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- kosher salt and freshly ground pepper
- 1⁄2 teaspoon ground ginger
- 6 -8 sprigs fresh thyme
- 4 pork chops, bone-in (6 to-8-ounce, 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a great pork chop recipe. The pork chops are so tender and juicy and full of flavor. The reduced marinade over the chops really adds to the flavors. This recipe is a keeper for sure. Thanks for the recipe. -
We didn't really care for this. The meat was moist & tender, but the flavor just wasn't our cup-of-tea. THANKS anyway.
