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Molasses-Coffee Pork Chops with Jacobsen Stumptown Coffee Flake Salt

Need a good show-stopping grill recipe for your next cookout this summer? This mouth-watering pork chop recipe is a guaranteed crowd-pleaser when you’re doing some outdoor entertaining, and it’s a breeze to whip up.

As the perfect finishing touch, the chops are garnished with Jacobsen Sea Salt Co.’s Stumptown Coffee flake salt. Jacobsen’s pure flake salt is infused with finely ground coffee beans and a touch of cold brew from Portland’s Stumptown Roasters. A little bit of this crunchy artisan salt goes a long way, drawing out the coffee notes in the marinade and taking the dish to the next level.

Ingredients

1 cup cool strong coffee
6 ounces molasses or sorghum syrup, by weight
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 cloves garlic, crushed in a press
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
8 sprigs fresh thyme
1/4 teaspoon freshly ground black pepper
4 (6 to 8-ounce) bone-in, 1-inch thick pork chops
Jacobsen Stumptown Coffee Flake Salt (for garnish)

Directions

Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Chill in the refrigerator for at least 2 hours or up to overnight. Remove bag from refrigerator 30 minutes before you begin cooking.  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.  Stir frequently until the liquid is reduced to about 1/2 cup, about 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. Serve drizzled with glaze and garnished with Jacobsen Stumptown Coffee Flake Salt to taste.

Yields 4 servings. Adapted from Alton Brown at the Food Network, 2009

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Photo Credit: Casey Maxon and Aurore Joigny