1.10.2011

Pork Chops

I'm not a big fan of pork chops but I know a lot of people really like them. I had a small 4th of July party over the summer and wanted to do something fancier than just hot dogs and hamburgers. Since we were having a small group I could afford something a little fancier. I debated steak, but ended up with this pork chop recipe from the ever-talented Alton Brown. It was a really great idea.

Molasses and coffee pork chops
By foodnetwork.com

1 cup strong brewed coffee, cooled
6oz molasses, by weight (about 1/2 cup)
2 Tbs apple cider vinegar
1 Tbs dijon mustard
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 tsp ground ginger
6-8 sprigs fresh thyme
4, 6-to-8-ounce bone-in pork chops (1 inch thick) - I didn't use the bone-in pork
  • 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.
Yikes, this is a gooood pork chop. Even though it's cold outside, don't let that stop you from trying to forget that and get the grill out. Not much more needs to be said than that.

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