Even the term Mexican coffee has a sense of holiday, sunshine and fun about it. You'd imagine. With Colombia just down the road, that Mexican coffees would be of the strong, full-bodied variety. Well, you'd be wrong. Read on. Of the five million or so bags of coffee produced in Mexico, they … [Read More...] about The Lazy Aromas Of Mexican Coffee
1 cup cool strong coffee
3/4 cup dark molasses
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground ginger
6 -8 sprigs fresh thyme
1/2 teaspoon freshly ground pepper
4 (6 -8 ounce) boneless 1-inch thick pork chops
1 Place all ingredients into a 1-gallon zip-top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
2 Preheat the grill to medium-high.
3 Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to med-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, about 12-15 minutes. Remove the fresh thyme stems after the glaze has reduced.
4 Meanwhile, grill pork chops 3-4 minutes per side or until they reach an internal temperature of 145 degrees. Allow the pork chops to rest for 5 minutes before serving with the glaze.