Molasses Coffee Marinated Pork Chops

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Sure the pork chops are juicy and tender, but the flavor is just OK. The sauce tastes like a flavorless, burned, brown gravy of no particular character. I think any marinade would makle the same juicy, tender chops and perhaps make a better flavor for the pork. I had one chop left over and used it cold for sandwiches. It was pretty darn good that way.

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I made the pork chops last night and it was one of the best marinads I have ever used! I marinaded them for only 2.5 hours and they turned out perfect. I also used a thin cut pork chop and grilled them on a very high heat. Because I did this the sugars crystalized and I got perfect grill marks on perfect tasting pork chops. The only thing I'll do different next time is use the charcoal grill....YUM!

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I don't understand why he had to put "molasses by weight" I overlooked it until it was brought to my attention after we ate the pork chops. Why couldn't he just put 1/2 cup or what ever was needed. What was the purpose of putting 6 oz of molasses by weight? I obviously used 6 oz and I believe I used too much, therefore these pork chops were on the sweet side; almost like a Teriyaki. So I have no idea if they were to be this sweet or what they actually should have tasted like. These were really good but you have to be real careful not to overcook them. I don't have the time or energy to re-figure measurements and a recipe should be clear on how much of an ingredient is needed, especially a main one!

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I had to make do with red wine vinegar, powdered thyme & ginger, but the chops were full of great flavour & the marinade reduction was a nice touch.
I used blade chops (more flavour & BBQ'd them on medium high for about 10 minutes per side till they were 145 degrees (they were perfect & not dry. Definetly the best chops I've ever served... It was -40 dgrees celcius last week & as soon as it warmed up to 0 degrees, it was time to fire up the BBQ & we are glad we did...

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AWESOME!!!! LOVE LOVE LOVE this recipe! only problem is im VERY caffeine sensitive and thus didn't sleep last night since we had these for dinner at 7....other than that, I think we've found our new company recipe! did I mention easy? EASY!

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My boyfriend was sick of eating boring pork chops, so we gave this a try. It was different and delicious! Definitely a recipe that we will make again and again.

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THERE IS A REASON WHY I LOVE USING ALTON'S RECIPES AND THIS IS ONE OF THEM ALTHOUGH I ONLY MARINATED THEM FOR A FEW HOURS, THIS MADE MY PORK CHOPS DANCE . BROILED THEM INSTEAD OF GRILLING BECAUSE IT WAS JUST TOO COLD OUT....GREAT TASTING! AND MY KIDS LOVED IT........

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I have made this a few time and it works great on the grill and in the oven. Also I have found that black tea works in place of the coffee if you need to. If you make them in the oven get them all nice a golden in a hot pan before sliding them in the oven.

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I just finished making this, after duly marinating for the minimum of 2 hours. The molasses reduction was not tasty at all. Perhaps we're just not keen on molasses. In any case, the marinade didn't appear to tenderize the pork. My husband's comment? "Why would anybody make that?" Mine? "I will never make this again."

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I always find Alton Brown a refreshing change of pace to the usual cooking shows. I saw this pork chop recipe on his show and decided to try it; however, I am a novice cook. It was interesting, very rich flavor, which I liked. My chops, however, were a little dry. . . I could not find the size/cut w/ bone-in, only boneless. Therefore, I picked the most expensive boneless 1 inch thick cut reasoning it was the best for a marinade, not sure that was a solid strategy. Also, I marinated mine for about 7 hours -- it was too cold outside to grill, so I baked them, again, I am probably at fault for the dry chops. I was a little nervous about (reusing the marinade as a sauce since the raw pork had sat in it all day, but I followed the directions and it turned out very well. Actually, the marinade was a very nice addition to the dish. I will make these again.