Willy is a Redneck and sometimes a recipe that Willy runs across sounds like it really needs to fit right in with Willy. Well, this recipe that uses pork chops and coffee sure sounds like a redneck recipe. Take a look at it and see what you think. 10-4 Willy
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1 cup strong brewed coffee, cooled
½ cup molasses
2 tablespoons apple cider vinegar
1 tablespoons brown sugar
1 tablespoon Dijon or stone ground mustard
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon 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)
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.
Note: This recipe does not work well with a grill pan or broiled indoors.
½ cup molasses
2 tablespoons apple cider vinegar
1 tablespoons brown sugar
1 tablespoon Dijon or stone ground mustard
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon 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)
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.
Note: This recipe does not work well with a grill pan or broiled indoors.
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