Ingredients

• 1 cup strong brewed coffee, cooled
• 6 ounces molasses, by weight (about 1/2 cup)
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 teaspoon ground ginger
• 6 to 8 sprigs fresh thyme
• 4 6-to-8-ounce bone-in pork chops (1 inch thick)
• 1 cup strong brewed coffee, cooled
• 6 ounces molasses, by weight (about 1/2 cup)
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 teaspoon ground ginger
• 6 to 8 sprigs fresh thyme
• 4 6-to-8-ounce bone-in pork chops (1 inch thick)

Instructions

1. 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.
2. 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.
3. 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.
4. Photograph by Kate Mathis
5. 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.
6. 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.
7. 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.
8. Photograph by Kate Mathis