May 21, 2012 7:20 PM
TUCSON - Today on "Let's Make a Meal," on News 4 Tucson at 4 p.m., the Practical Chef, Craig Nassar, stopped by with new way to marinate your pork chops. Here's the the recipe:
Coffee-Molasses Marinated Pork Chops
1 cup Strongly Brewed Coffee
1/4 cup Molasses
6 each Thyme Sprigs- fresh
2 Tbsp. Cider Vinegar
1 Tbsp. Dijon Mustard
2 each Garlic Cloves - minced
1/2 tsp. Salt
1/2 tsp. Lemon Pepper
1/2 tsp Ground Ginger
4 each Pork Chops - 1 inch thick - bone in
In a large bowl,combine the first 9 ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat. refrigerate for a least 2 hours. Set aside remaining coffee mixture and refrigerate as well.
Place extra coffee mixture in a small sauce pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup.
Drain and discard marinade from pork chops. Turn your grill on medium heat and season with canola oil. Grill pork chops for 5 to 6 minutes per side. Cook chops to desired temperature. 145 degree's is the standard, but I like to cook mine more to the mid rare side. Remove from grill and let sit for 5 minutes to rest. Spoon glaze over chops and serve.
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