Although we eat a lot of chicken (as evidenced by my chicken heavy blog posts), I do love a good pork chop. When cooked well, they are moist, juicy and can be flavoured in so many different was. They are great when brined, marinated or even coated in parmesan, egg and breadcrumbs.
I'd never thought of coffee as something I'd ever use to marinate meat in, but for a different spin on a marinade, this one was worth a shot...of coffee.. Har har har.
I threw these in the marinade the night before, and let them do their thing while I was at work.
Something to note: watch them closely as the molasses content makes them excellent candidates for burning.
These are great on the grill, but can be done just as well inside in a pan.
Source: Originally Alton Brown, but as seen on Cheese Curd in Paradise
- 1 cup cool strong coffee
- 6 ounces molasses, by weight
- 2 Tbl apple cider vinegar
- 1 Tbl Dijon mustard
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground ginger
- 6 to 8 sprigs fresh thyme (or 1 tsp dried)
- 1/2 tsp freshly ground black pepper
- 4 boneless pork chops, 1-inch thick
- Whisk together all ingredients (besides the pork chops) in a bowl, then add to a large zip lock bag.
- Add the pork chops and marinate overnight, or for at least 8 hours.
- Preheat grill to medium, then grill pork chops 3 to 4 minutes per side. (You want the center to be 140).
- Allow the pork chops to rest 2-3 minutes before serving