Molasses Coffee Marinated Pork Chops
Ingredients
- Recipe courtesy Alton Brown, 2009
- 1 cup cool strong coffee
- 6 ounces molasses, by weight
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 6 to 8 sprigs fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 4 (6 to 8-ounce) bone-in, 1-inch thick pork chops
Directions
Place all of the 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.
Preheat grill to medium-high.
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 medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.
Ingredients
- 12 large sweet potatoes
- 3/4 cup (11/2 sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup toasted pecan pieces
- 1 cup miniature marshmallows
Directions
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
OOh! I love your rating system! 3 Yums....that's awesome! And you never fail to make me hungry no matter what time of day I read your blog. Man...I would LOVE some of those porkchops right now!
ReplyDeleteYummy! I have some Easter marshmallows that I don't know what to do with. I have a recipe where you mash up canned yams, put in mini marshmallows, make them into balls then you rolls them in honey, then into smashed corn flakes and bake them. They are a family favorite!
ReplyDeleteMmm.. that first recipe sounds really different but really good too.. thinking it's another to try!!
ReplyDeleteI am giving your Pork Chops a Five Star Yummy! Your recipe looks really good and I will be trying it very soon. Thank you for sharing.
ReplyDeleteMiz Helen
The pork chops sound fantastic. I was thinking the same thing -- slow cooker!!
ReplyDeleteYou inspire me to try new recipes. I am inspired... I don't do it but I AM inspired! I still just save tons of them on my igoogle reader!
Yum to both recipes. My family isn't in to sweet potatoes either but I lurve them.
ReplyDeleteThose are the cutest marshmellows I've ever seen!
ReplyDeleteWhat I am seeing another pattern of pork here.. Ha Ha.. Have a great day.. Any marshmallows work.. I love Hot Coco.. Yummy...
ReplyDeleteI thought those were lucky charms marshmallows at first!
ReplyDeleteThis sounds yummy.
ReplyDeleteI printed the recipes. Thanks!!