For marinade, in a small bowl, combine 2 cups espresso, 1 tablespoon molasses, 1 tablespoon brown sugar, garlic, salt and pepper. Place pork in a large resealable plastic bag set in a shallow dish. Pour marinade over meat; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.
Because tannins and acid in coffee are natural tenderizers, marinating with espresso brings out deep flavors in smoky meat. Cool the espresso before using it in the marinade.
Servings and Ingredients
|6 c. brewed espresso, divided|
|3 tbsp. molasses, divided|
|½ c. plus 1 tbsp Hy-Vee brown sugar, packed and divided|
|1 tbsp. garlic, minced|
|1 tbsp. Hy-Vee salt|
|1 tbsp. Hy-Vee ground black pepper|
|4 (6-oz. each) bone-in pork loin chops, cut 1-inch thick|
|1 recipe Creamy Parmesan Polenta, optional|
|Fresh Italian parsley, for garnish|
Things To Grab
- Small bowl
- Large resealable plastic bag
- Shallow dish
- Large skillet
- Charcoal or gas grill
- Meat thermometer
- Silicone pastry brush
- Aluminum foil
- For glaze, in a large skillet combine 4 cups espresso, 1/2 cup brown sugar and 2 tablespoons molasses. Bring to boiling; reduce heat and gently boil for 30 to 35 minutes or until mixture thickens and reduces to about 1/2 cup.
Prepare a charcoal or gas grill for direct grilling over medium heat. Drain meat, discarding marinade.
Grill chops for 10 to 14 minutes, or until done (145 degrees), turning once and brushing occasionally with glaze during grilling. Cover chops loosely with foil and let rest for 5 minutes.
Drizzle extra glaze over top and serve with Creamy Parmesan Polentaand garnish with parsley, if desired.
Related Content, Side Dish
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 90mg
- Sodium: 1020mg
- Total Carbohydrates: 45g
- Protein: 28g
Croatian by ancestry, Zinfandel rose to acclaim in the vineyards of California where this medium-bodied wine thrives in the hot vineyards of Mendocino, Amador, and Napa counties. It offers aromas and flavors of raspberry, blackberry, black cherry, raisin, and prune. Pair with roasted vegetables, smoked meats, cured meats, barbecue, and cheeses like asiago, goat cheese, gouda, and gruyere.