Alton's Molasses and Coffee Pork Chops
1 cup strong brewed coffee, cooled
6 oz. molasses (about 1/2 cup)
2 tbl. apple cidar vinegar
1 tbl. dijon mustard
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 teas. ground ginger
6-8 sprigs fresh thyme
4--6-8 oz. bone-in pork chops
Marinate at least 2 hours or overnight. Preheat grill to medium. Remove pork from bag. Pour marinade into saucepan, boil gently until reduced to 1/2 cup, about 12-15 min. Remove thyme stems. Grill chops 3-4 min. per side (internal temperature 145). Rest for 5 min. Serve with glaze.
These were really tender and moist. We served them with mashed red potatoes and fresh garden corn. The perfect summer meal. Like Willow says: easy peasy!