June Recipe: Coffee and Molasses Chops
Coffee and Molasses Chops
1 cup strong brewed coffee, cooled
6 oz molasses, by weight (about 1/2 cup)
2 Tbsp apple cider vinegar
1 Tbsp dijon mustard
Kosher salt and freshly ground pepper
1/2 tsp ground ginger
6 to 8 sprigs fresh thyme
4: 6-8oz bone-in pork chops (1 inch thick)
Combine the coffee, molasses, vinegar, mustard, garlic, 1 tsp salt, 1/2 tsp 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 the grill to medium-hight. 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 -15 minutes. Remove the Thyme stems.
Grill the Pork Chops for 3-4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.
ALTERNATE: To use this same recipe with lamb chops, substitute rosemary for thyme.
Posted on Mon, December 4, 2017
by Tiffany Olson