Ingredients
1 cup strong brewed coffee, cooled
6 ounces molasses, by weight (about 1/2 cup)
2 tablespoons apple cider vinegar
1 tablespoon dijon
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)
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.
