Chef Time!

Chef Time!

Wednesday, May 23, 2012

The Most Versatile Marinade Ever!

This recipe is a keeper. The molasses marinade makes a rich and delicious sauce. As it cooks down it thickens and the flavor develops. I wanted to eat it by the spoonful. This would be wonderful on chicken or even ribs. Give this one a try, you won't be sorry!!!
Molasses Coffee Marinaded chops

Molasses Coffee Marinated Pork Chops
1 c. cool strong coffee
6 oz. molasses, by weight
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
2 cloves garlic, minced
1 tsp. kosher salt
½ tsp. ground ginger
6 to 8 sprigs fresh thyme
½ tsp. freshly ground black pepper
4 (6 to 8-ounce) bone-in, 1-inch thick pork chops
Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
Preheat grill to medium-high.
Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about ½ cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.

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