Alton Brown'S Molasses-And-Coffee Pork Chops - cooking recipe

Ingredients

1 cup strong coffee, cooled (not instant)
6 ounces molasses, by weight (about 1/2 cup)
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
kosher salt and freshly ground pepper
1/2 teaspoon ground ginger
6 -8 sprigs fresh thyme
4 pork chops, bone-in (6 to-8-ounce, 1 inch thick)

Preparation

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.