Pork Chop Brine with Coffee-Molasses Reduction
Presented by 1774 Grille & Tap
- 3 cups strong brewed coffee, cooled to room temperature
- 1 1/2 cup molasses
- 6 T apple cider vinegar
- 3 T Dijon mustard
- 6 cloves garlic, minced
- 1 1/2 tsp. grated ginger
- 1/4 oz. fresh thyme
To make the brine: Mix all ingredients in a container large enough to hold the brine and cover the pork chops. Cover tightly and refrigerate for 24 to 48 hours. Before grilling the pork chops to an internal temperature of 145°F, pat dry with a paper towel.
To make the reduction: Pour the brine into a saucepan and bring to a rolling boil until liquid is reduced by two-thirds. (The U.S. Department of Agriculture reports that boiling the brine will destroy any harmful bacteria. However, it is not safe to reuse to the uncooked brine after it has been used on raw meat.) Serve the reduction over the pork chops.
Yields enough for 12 bone-in pork chops (or reduce ingredients by half for 6 chops)