Coffee and Molasses Pork Chops

The secret ingredient: coffee. In this months issue of FoodNetwork magazine, they offer readers the chance to submit creative and tasty recipes that include the secret recipe. Alton Brown shares his recipe of Coffee and Molasses Pork Chops. I excluded the thyme; however, if you enjoy this herb, add a few sprigs to the marinade. Then remove them before you cook down the marinade into a sauce.

Serves 4

1 cup strong brewed coffee, cooled
6 ounces molasses (about ½ cup)
2 tablespoons apple cider vinegar
1 tablespoons Dijon mustard
2 cloves garlic, minced
Salt and ground pepper
½ teaspoon ground ginger
4 6 to 8 ounce bone pork chops
Optional: 2 sprigs of thyme

Preparation:
1. In a blender, combine the coffee, molasses vinegar, mustard, garlic, 1 teaspoon salt, ½ teaspoon pepper, and the ginger. Blend until well combined. Place the pork chops in a 1 gallon zip-top bag, add the marinade, seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat a grill, or griddle to medium-high. Remove the pork from the bag and pat dry. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to ½ cup, 12 to 15 minutes.
3. Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145 degrees. Let rest for 5 minutes; serve with the glaze.