Coffee Marinated Grilled Pork Chops Recipes

Steps:

• In a large bowl, combine the first nine ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate at least 2 hours. Cover and refrigerate remaining coffee mixture until ready to cook., For glaze, place remaining coffee mixture in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/2 cup., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving. Spoon glaze over chops.

Steps:

• For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
• Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.
• For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week.
• Preheat an indoor grill pan to medium heat.
• Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.

Steps:

• Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
• Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
• Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

Steps:

• Puree all the marinade ingredients in a food processor until almost smooth.
• Transfer to a large resealable plastic bag.
• Add pork; release excess air, seal bag and turn to coat. Chill 24-48 hours.
• Prepare barbecue to a medium heat.
• Grill pork about 25 minutes, turning often. (Internal temperature should register 145F.).
• Transfer to work surface and let stand 10 minutes.
• Thinly slice to serve.