Molasses Coffee Marinated Pork Chops

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We tried them for the first time tonight and this recipe is definitely a keeper! Very easy to prepare as well. I can't have caffeine, so I used Decaf coffee instead.

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Pork chops never went over well with the family, until I did this recepie. If your idea of pork chop is to pepper and put in a pan with some water, you need to do this. And also, like me stop buying cheap chops! When we used quality center cut chops from a meat market and marinated in this recepie, it was like years of bad pork memories of dry, peper flavored substance were erased! Even the kids like this, and the glaze is the best part on top. I didn't have left over coffe and made some and put the warm coffe in there.... don't do that. But ever since, it's been a favorite at the house.

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this is a great recipe...I 've made it several times...and even made it for company...and they thought they were wonderful too...

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I have cooked dozens of recipes from the Food Network Website...Most are great...some, not so great...this may be the single best recipe I have ever downloaded. Next time I'm making DOUBLE the marinade. I will admit that when tasted alone I thought it had a burnt edge and was maybe a little too salty BUT when spooned over the chops (with a little extra over brown/wild rice we were in HEAVEN...Thank you so much Alton for an absolutely PERFECT way to make pork chops! As an aside I stopped reducing the sauce when it began to look like it was sticking to the bottom of the saucepan...I ended up with more like 2/3 of a cup...but it was syrupy and reduced quite enough I think. I'll be sharing this recipe with ALL of my pork chop loving friends...Thanks Again!

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I agree with Linda, the sauce tasted nasty and burnt. Perhaps cooking it down to just a half cup is too drastic a reduction. This tasted like a syrupy bitter sweetened black coffee. I couldn't taste any of the garlic, dijon, or thyme. What a disappointing loser of a recipe. As the "sauce" sat, it became like a seized fudge. I can only suggest to be wary, but if you want to try the recipe anyway, use your own judgment about about how "strong" you make the coffee, and don't boil down the sauce too much. You might be able to salvage the recipe. While I'm in critique mode, I want to warn people about Michael Symon's recipe for Spicy Tomato Soup with Buttermilk Blue Cheese. There is probably a good soup in there somewhere, but the way the recipe is written, you end up with Szechuan fiery blow your head off hot and super strong in your face blue cheese flavor. All I could taste was fire and blue cheese. Instead of 2 TB sriracha hot red pepper sauce, I would use 2 tsp, and it would still be PLENTY spicy. And I would cut down the amount of blue cheese by 2/3, taste, and go from there. I don't think his recipes in new book are on this site, but he is a Food TV personality with a following who should have fair warning. Hopefully the word will get out.

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I love AB, and I love pork chops--his slow cooker pepper version is a favorite around the hourse--and I have to say that these might be the best ones I've ever had. The meat is tender, even though mine took quite a bit longer than the recipe called for (which could be because I had the grill too low, didn't bring them up to room temp before cooking, or because I used some monster chops from the butcher. And the sauce was good enough to bottle. Throw in the fact that it's a super-easy recipe to make, and you've got a winner. I don't care what time it is where you are--try this recipe now!

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I marinated for around 4 hrs. very tender chops. but the sauce cooked down was like it tasted burnt. but will defintely use as a marinate for pork from now on

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This is a wonderful recipe that was easy to make and delicious to eat!!!!

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I soaked the chops in the marinade overnight and they were the most tender chops that I have ever had. The smell of the marinade is a little odd as others have mentioned. However, it does tastes better than it smells. The flavors are a little strong for some and it is different. Worth trying and I will make them again. It was too cold for me to grill so I baked them but I think they would be even better over charcoal.

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Just had the best grilled pork chops we've had in a long time thanks to this recipe. They were tender, and had great flavor after marinating for about 4 hours.
When grilled, the marinade carmelized to a nice light crusty glaze, and after reducing the remaining marinade down it was the perfect dipping sauce.
It will definitely be a standard for us from now on.