Alton Brown's Molasses-And-Coffee Pork Chops

Recipe courtesy Alton Brown for Food Network Magazine. These are delicious! I served with collard greens, corn on the cob and "hoppin john". my bh loved the entire meal. Will also try this recipe with a pork tenderloin, butterflied. Cooking time does not include marinating tiime.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1  cup  strong coffee, cooled (not instant)
• 6  ounces molasses, by weight (about 1/2 cup)
• 2  tablespoons apple cider vinegar
• 1  tablespoon Dijon mustard
• 2  garlic cloves, minced
•  kosher salt and freshly ground pepper
• 1⁄2 teaspoon ground ginger
• 6 -8  sprigs fresh thyme
• 4  pork chops, bone-in (6 to-8-ounce, 1 inch thick)

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. 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.
3. 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.