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Molasses Coffee Marinated Pork Chops Recipe

Molasses Coffee Marinated Pork Chops

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Average Rating:

Total Reviews: 76

Showing 51-60 of 76

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  • on November 20, 2009

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    This marinade was great. The coffee, molasses and spices give the meat a nice complex flavor. We were out of charcoal so we seared them in a skillet and finished them in the oven instead of grilling the chops. The only challenge is finding a nice side dish pairing. Maybe yams?

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  • on September 23, 2009

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    My wife and I are amateurs in the kitchen, but we felt proud after trying these pork chops. I had seen this recipe on Good Eats and thought it would be interesting, and I'm glad I tried it. Next we are going to try braising a pork shoulder in the sauce, I just hope that making a larger batch tastes as good as the first one did.

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  • on August 28, 2009

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    I marinated the pork chops overnight before grilling. They were so delicious and moist. My glaze did not thicken up as much as I thought it would, but I'll try it again, maybe I added too much molasses. I used dried thyme instead of fresh, but that was the only change I made. I served the pork with rice, so also used the glaze on the rice. My husband just loved it!
    We made this dish because we saw Alton make it on his show.
    Thanks Alton!












































































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  • on July 12, 2009

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    Although my husband thought it was great, I was simply put off by the smell.

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  • on July 10, 2009

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    Made this dish as per the recipe, despite the seemingly odd combination of coffee, molasses and a little garlic. The result was as good as the other reviews state. Full of incredible flavors, moist and tender. In short a "MAJOR WINNER."

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  • on July 05, 2009

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    We used the marinade with lamb chops instead, and they were fabulous! We couldn't really taste the coffee but the molasses and thyme really stood out. We usually use teriyaki as a lamb marinade - this had that sweetness we like with lamb, but it was so much more complex! Very tasty.

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  • on July 05, 2009

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    These turned out wonderful!!!!! I found some REALLY thick, bone-in chops fairly inexpensively (about 2 in. and used them in this recipe. My issue with pork has always been keeping them moist, and this marinade really kept them plump and moist. You could even see that the meat was thicker on one half of one chop where the marinade only covered that half (my bad.

    I had overdone the molasses on a previous recipe just yesterday and was afraid of the flavor, so I used about half the called-for amount. Still effective and yummy, just didn't boil down as thick as you see in the show.

    I also cooked them in the broiler rather than the grill, because we were out of propane (ha. About 10 minutes total and they were perfect at 145 degrees.

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  • on July 01, 2009

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    My husband and I loved this marinade and the glaze was so good. So easy too! I was worried it was going to be sweet. I don't like sweet glazes on meat, but it wasn't. It was amazingly good. And all the ingredients are pantry/refrigerator staples. So good. Can't wait to use it again.

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  • on June 29, 2009

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    Just average. More work then work the flavor.

    Combining pork with sweet flavors has always been appealing to me, but the molasses over powered this dish...this was too sweet and, for me, didn't offer the a balance of tangy or savory...you know, that other side of flavor that I was hoping for...also, I didn't have coffee on hand, so it was a hassle to brew up a cup and cool it.

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  • on June 27, 2009

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    I was not happy with this recipe. I love Alton and wanted to like it but both my husband and I didn't think it was worth it. It had no ooomph. A better marinate is "Marinated Grilled Pork Tenderloin" by Charlie Palmer on this web site. I can highly recommend it for chops or tenderloin. Also, another great marinate is Ina Garten's "Asian Grilled Salmon". I use it for pork, chicken and salmon.

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