Friday, July 22, 2011

Molasses Coffee Marinated Pork Chops

When Tim and I first began camping this summer, we purchased a Coleman Road Trip Grill. Although I love food grilled over an open fire, it can be a bit challenging especially when the temperatures are in the 80's and 90's. We enjoyed these pork chops on our recent Fourth Of July camping trip. No doubt our fellow campers thought we were a bit strange, always photographing our food.

When I first shared this recipe with Tim, he was a bit skeptical. I must admit, I wasn't 100% sold either but the reviews were excellent. Alton doesn't usually serve up disappointing recipes. I've always been a big Alton fan although he was a bit of a jerk on a recent episode of Food Network Star. Maybe it's all of the weight he lost? I know for a fact, people with a few extra pounds are happier :).

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 Marinated Pork Chop

Recipe courtesy Alton Brown

1 cup cool strong coffee
6 ounces molasses, by weight
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground ginger
6 to 8 sprigs fresh thyme
1/2 teaspoon 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 1/2 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 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.

I am linking this to Foodie Friday and Miz Helen's Full Plate Thursday!


  1. I know this Must be good; molasses and coffee;wow! Saving this one Julie; thanks.

  2. Sounds like a great marinade! I liked Alton better with a little more meat on his bones too:@)

  3. Love the way that marinade sounds..... and those porkchops look so thick and good!!

  4. Molasses and coffee? This has to be delicious!

  5. The marinade sounds so good, and the grilling looks perfect! What a nice feast for camping!

  6. Yum those sound good. I have not had the grill on all summer!

  7. Wow! Those look delicious.

    Congratulations! You won the grand prize from the Ice Cream Social. Please email me your address so I can mail the ice cream scoop and serving set to you.

    Have a great week!

  8. Hi Julie,
    This is an outstanding marinade for those wonderful Pork Chops. I can't wait to try it. Thank you so much for sharing with Full Plate Thursday and hope you will come back again real soon. Have a great week!
    Miz Helen


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