- 1cup cool strong coffee
- 6 ounces molasses, by weight
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 6 to 8 sprigs fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 4 (6 to 8-ounce) bone-in, 1-inch thick pork chops
Place all of the ingredients into a 1-gallon zip top bag, seal, 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 pork 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 about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.
**Angie's Notes: If you purchase these items, but don't intend to consume them right away, mix up the marinade in a freezer ziploc bag, add the meat and toss it into the freezer. Remove it from the freezer and put it in the fridge at least 24 hours prior to cooking. As it thaws, the marinade with do it's job and you'll come home to ready-to-grill meat! We'll be adding rice to this dish to soak up that yummy glaze and a salad to round out the meal. Wishing I had enough for a double batch...mmm....