This is working for us, not just when it comes to caring for Brecken, but in all aspects of running our household. This meal is the prime example of that. I had prepped it earlier in the day and set it to marinate in the fridge and when dinnertime came, we traded off holding Brecken, grilling the pork chops, and finishing the rest of dinner, chatting about our days and eventually getting dinner on the table. Teamwork at its finest!
These pork chops were a nice change of pace from our usual meat-centric meal, which typically features poultry of some sort. My favorite pork chops are probably still these with their fresh nectarine salsa, but I liked the tangy, savory flavor of these, especially when the marinade turned glaze was added at the end. Even if you don't have a teammate in the kitchen, these are a breeze to both prepare and cook!
-1 cup strong brewed coffee, cooled
-1/2 cup molasses
-2 tbsp apple cider vinegar
-1 tbsp dijon mustard
-2 cloves garlic, minced
-kosher salt and freshly ground pepper
-1/2 tsp ground ginger
-1 tsp ground thyme
-4 (6-8 oz) bone-in pork chops (1 inch thick)
1. In a 1-gallon zip-top bag, combine the coffee, molasses, apple cider vinegar, mustard, garlic, 1/2 tsp salt, 1/2 tsp pepper, ginger, and thyme. Add pork chops, seal, and shake to combine. Marinate for at least 2 hours and up to overnight.
2. Prepare a grill to medium-high. Remove the pork from the bag and pour the marinade into a saucepan. Boil the marinade gently over medium high heat, stirring, until reduced to 1/2 cup (12-15 minutes).
3. Grill the pork chops for 3-4 minutes a side, or until an internal temperature of 145F is reached. Allow to rest for 5 minutes before serving with the glaze.