Molasses and Coffee Pork Chops
Teri posted this fabulous recipe on her blog Working the Earth a week or two ago. The intriguing coffee- molasses combo was just begging me to give it a whirl. The dark, robust flavor is peaked with the ginger and thyme. Hurry and make this before grilling season is over and the season of woolly-socks-and-crock-pots moves in!
1 cup strong brewed coffee, cooled
6 oz. molasses (about 1/2 cup)
2 Tbsp apple cidar vinegar
1 Tbsp dijon mustard
2 cloves garlic, minced
kosher salt and freshly ground pepper to taste
1/2 tsp ground ginger
6-8 sprigs fresh thyme
4 6-8 oz. bone-in pork chops
Marinate at least 2 hours or overnight. Preheat grill to medium. Pour marinade into saucepan, boil gently until reduced to 1/2 cup, about 12-15 min. Remove thyme stems. Grill chops 4-6 minutes per side (internal temperature 145). Rest for 5 min. Serve with glaze. Heaven.
Thanks, Teri, this one is going to be a regular at the manor.