Alton Brown's Molasses-and-Coffee Pork Chops

Ingredients

• 2 tablespoons apple cider vinegar 
• 24 ounce pork chops bone-in ()
• 1 tablespoon dijon mustard 
• 6 sprigs thyme leaves fresh
• 2 cloves garlic minced
• 0.5 teaspoon ground ginger 
• 4 servings kosher salt and pepper freshly ground
• 0.5 cup blackstrap molasses 
• 1 cup strong coffee decoction cooled brewed

Equipment

• sauce pan
• grill

Directions

1. 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.
2. Preheat a grill to medium-high.
3. Remove the pork from the bag.
4. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes.
5. Remove the thyme stems.
6. Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 14
7. Let rest for 5 minutes; serve with the glaze.
8. Photograph by Kate Mathis
9. 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.
10. Preheat a grill to medium-high.
11. Remove the pork from the bag.
12. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes.
13. Remove the thyme stems.
14. Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 14
15. Let rest for 5 minutes; serve with the glaze.
16. Photograph by Kate Mathis