Alton Brown's Molasses-and-Coffee Pork Chops

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This was a total hit at a BBQ last night. Everyone raved. The one thing that I did change out was the substitution of fresh ginger for the ground ginger in the marinade. I did marinade overnight which I think made a huge difference in the outcome. This going in the family rotation. I'll tray it on a pork tenderloin as well for a larger dinner party sometime.

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I LOVE Alton Brown!! This has got to be the all time champion recipe of the century. For the sauce I added some salt and pepper, plus a knob of butter and a few red pepper flakes. Reduced nicely this gravy complements the chops and propels them into another dimension. This was my first attempt -skeptical at first; using molasses and coffee to cook meat. - success!!! Thanks AB.

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I am always looking for new and different recipes to try. I found this recipe over 2 years ago. I have tried it on different meats, pork chops, chicken, steaks, chicken livers, rabbit, squirrel, and deer, it is fantastic on all and my kids (10 and 12 LOVE it!!! I have made it for friends and family and I ALWAYS get rave reviews. This has been and will always be a KEEPER in my book!!!

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Delicious! I ended up using it on a loin instead of chops- the taste was wonderful, nice, flavorful and moist. We've remade it a few times and it always turns out well.

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It was raining, so I cooked it in a skillet on medium heat. I also couldn't find bone-in chops, so I used center cut pork chops and marinated them for 2 hours. The marinade looked like it burned immediately on the chops and I worried that it would taste completely burnt by the time the chops came to temp. It surprisingly tasted pretty damn good. It was just barely bitter (I used my regular leftover coffee...1 tbs coffee to 1 cup water, which added a nice complexity and depth. It reminded me a bit of teriyaki sauce, though not near as sweet. That's probably why I prefer this. My husband (very picky eater said "It's alright", which translates to "It's edible. I won't ask for it but I'll clear my plate if you make it".

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These are delicious! My family absolutely loved them. I didn't use the sauce as I overlooked that part and they were so good!

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I was a little nervous about the whole coffee-Molasses thing, but I tried it and WOW am I glad I did. My Husband and I BOTH love this recipe so much it is one of the staple foods in our "yummy things we like to eat" catogory. The only thing is we double the marinade since we like it so much. Oh Yum!!

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made this today and marinated for 6 hours.have to say pork was tender and juicy enough and had a hint of coffee which was cool.but my sauce was a bit heavy and salty.overall loved it.

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I consider my self a pretty good cook and use LOTS of recipes from this site. The glaze was HORRIBLE by itslef but OK on the chops. I followed to a T and marinated for 6+ hours. Although the chops were moist, not GREAT!

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Tried this last night and was very pleased. Substituted dry thyme for fresh but otherwise no changes. Marinated for 2.5 hours and took it out of the fridge for the last 30 minutes. Divided the grill into half with charcoal the other half empty. Placed chops over the coals long enough to get a good set of grill marks, then moved to the side with no charcoal to continue cooking with indirect heat. Pulled them when temp hit about 143-145 degrees. Next time I might pull at 140 and let the carry over cooking finish them. During this time and the resting period the marinade was reducing. It was excellent with no one flavor dominating the party. I suspect that those that had problems did something wrong. We will definitely be making this again, perhaps next time with chicken.