Ingredients
- Recipe courtesy Alton Brown, 2009
- 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
Directions
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.
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By sthomper
on April 28, 2013
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i was unsure about this recipe but went ahead with it anyway on some inch think pork chops on a charbroil truinfrared bisto grill.
i held back on the salt and coffee just a bit and the result was very complimentary with pork chops. the overnight marinade gave the pork a sweet roasted flavor with just a bit of green-ness with the thyme. the molasses sugars carmelized nicely a on the pork flesh and gave it a dark brown hue and a distinct taste. reccomended.
prepared with sauted y-squash/zucchini blend, Ranch Beans and biscuits with honey, malbec and peach cobler alamode for desert. a unique and tasy comfort food meal.
By Neohippie
San Marcos, TX
on February 08, 2013
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I used free range pork that had a bit of a gamey flavor, so I was looking for a recipe that could deal with that. This tasted great! I only had a couple of problems, which are most likely due to my chops being thinner than what Alton used. I marinated them overnight, and they came out very salty (I think Alton really loves his salt, and they got a bit overcooked on the grill. Next time if using thin chops, I will only marinate for a couple of hours and cook 2 minutes per side. Served them with mashed sweet potatoes.
By jlsword
North Carolina
on February 07, 2013
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What an awesome recipe! I wasn't sure what to expect, but this was great.
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