Recipe for June 2017

 
Recipe courtesy of Alton Brown

Alton Brown's Molasses-and-Coffee Pork Chops

Ingredients
  •  
  • 6 ounces molasses, by weight (about 1/2 cup)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon ground ginger
  • 6 to 8 sprigs fresh thyme
  • 4 6-to-8-ounce bone-in pork chops (1 inch thick)
  • 1 cup strong brewed coffee, cooled
  • 6 ounces molasses, by weight (about 1/2 cup)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon ground ginger
  • 6 to 8 sprigs fresh thyme
  • 4 6-to-8-ounce bone-in pork chops (1 inch thick)
  • 1 cup strong brewed coffee, cooled

Directions

Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon 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 hours 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, 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. Let rest for 5 minutes; serve with the glaze.

Photograph by Kate Mathis

Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon 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 hours 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, 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. Let rest for 5 minutes; serve with the glaze.

Photograph by Kate Mathis

 
 

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