Ingredients
1 cup strong brewed coffee1/4 cup molasses6 fresh thyme sprigs2 tablespoons cider vinegar1 tablespoon Dijon mustard2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon lemon-pepper seasoning1/2 teaspoon ground ginger4 bone-in pork loin chops (1 inch thick)
Preparation
In a large bowl, combine the first nine ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate at least 2 hours. Cover and refrigerate remaining coffee mixture until ready to cook.
For glaze, place remaining coffee mixture in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/2 cup.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving. Spoon glaze over chops.
