• 1 cup strong brewed coffee, cooled
  • 6 ounces of molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoons Dijon mustard
  • 2 cloves of garlic, minced
  • Salt and freshly ground pepper
  • 1/2 teaspoon ground ginger
  • 6 to 8 sprigs of fresh thyme
  • 4 6- to 8-ounce bone-in pork chops cut to roughly 1 inch thik


  1. Combine the coffee, molasses, vinegar, mustard, garlic, ginger, thyme, pork chops, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a 1 gallon zip top bag. Seal and shake until thoroughly combined. Marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat a grill or grill plate to medium-high. Remove the chops from the bag and pour the marinade into a saucepan and heat to a gentle boil over medium-high heat, stirring continually. Keep this boil going until the marinade is reduced to about 1/2 a cup, about 12 to 15 minutes then remove the thyme stems and turn the heat off.
  3. Grill the pork chops for 3 to 4 minutes per side or until they have an internal temperature of 145°F then allow them to rest for 5 minutes. Serve the chops with the glaze you created.