Ingredients Jump to Instructions ↓

  1. 1 cup strong brewed coffee, cooled

  2. 6 ounces molasses, by weight (about 1/2 cup)

  3. 2 tablespoons apple cider vinegar

  4. 1 tablespoon dijon mustard

  5. 2 cloves garlic, minced

  6. Kosher salt and freshly ground pepper

  7. 1/2 teaspoon ground ginger

  8. 6 to 8 sprigs fresh thyme

  9. 4 6-to-8-ounce bone-in pork chops (1 inch thick)

Instructions Jump to Ingredients ↑

  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.

  4. Photograph by Kate Mathis


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