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 getting the grill out. Not much more needs to be said than that.