Father’s Day will be here Sunday, June 20, and this recipe is sure to get a “thumbs’ up” from dad. The glaze gives the grilled pork chop a great, father-pleasing flavor. Add his favorite vegetable and a salad, then pile on his favorite dessert and let dad get a little spoiled on Father’s Day.
This recipe is from Alton Brown’s Food Network Magazine. The marinade combination of coffee and molasses is great. Boil the marinade down after you take the chops out, and you’ve got your glaze.
Happy Father’s Day to all our dads.
Alton Brown’s Molasses-and-Coffee Pork Chops
1 cup strong brewed coffee, cooled
1/2 cup molasses
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 tsp. ground ginger
6 to 8 sprigs fresh thyme
4 bone-in pork chops, 6 to 8 oz each (1inch thick)
Combine the coffee, molasses, vinegar, mustard, garlic, 1 tsp. salt, 1/2 tsp. pepper, the ginger, thyme and pork chops in a 1 gallon zip-top bag.
Seal and shake to combine. Marinate in the refrigerator for at least 2 hrs or overnight.
Preheat a grill to medium-high. Remove the pork from the bag.
Pour the marinade into a saucepan. Boil gently over medium-high heat, stirring, until reduced to 1/2 cup. This should take 12 to 15 minutes. Remove the thyme stems.
Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145 degrees. Let rest for 5 minutes. Serve with the glaze.