Molasses ~ coffee??? That's an offbeat combination that got my attention!
We both love strong coffee and like the full-bodied taste of molasses, so I knew I had to give Alton Brown’s recipe a try. This is the first recipe of his that I’ve made, and I well be checking out more of them now, after knowing how tasty this one is.
|Ready for the grill|
The brewed coffee in the recipe accentuates the smoky, sweet, sort of bitter flavors in molasses, mingling with apple cider vinegar, ginger and Dijon mustard. The marinade transformed the pork into hearty tender juicy chops after Bill grilled them!
|Grilled and ready to eat!|
It’s my new favorite marinade that’s easy to make, and could be used on any cut of pork, maybe even chicken…
As strange as it sounds, it’s very amazingly delicious and I’m looking forward to making it many times!
Molasses Coffee Marinated Pork Chops
1 cup cool strong coffee
6 ounces molasses
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground ginger
6 sprigs thyme
4 (6 to 8-ounce) bone-in, 1-inch thick pork chops
Place all of the ingredients in to a 1-galon zip top bag, 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 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 ½ cup liquid, 12-15 minutes.
Meanwhile, grill chops to your liking before serving with the glaze.