Ingredients:
1 cup cool strong coffee
8 TBSP molasses
2 TBSP apple cider vinegar
1 TBSP Dijon mustard
2 cloves garlic - minced
1 tsp salt
1/2 tsp ground ginger
6 to 8 sprigs fresh thyme
1/2 tsp freshly ground black pepper
4 bone-in, 1 inch thick pork chops
Place all of the ingredients into a 1 gallon ziploc bag, seal and shake. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
Preheat grill/pan to medium high.
Remove pork chops from marinade. Transfer liquid to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high and boil gently, stirring often, until reduced to about 1/2 cup (12-15 minutes). Remove thyme stems. Meanwhile, cook pork chops 3 to 4 minutes per side or until barely pink or all white inside. Allow chops to rest 4 to 5 minutes before serving with glaze.
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