Pork chops marinated in coffee and molasses
4 servings
30 minutes
Pork chops in a coffee and molasses marinade are a bold culinary experiment that combines rich coffee notes, the sweet depth of molasses, and the tender texture of pork. The origins of this recipe can be traced back to European culinary traditions where meat is often marinated in complex mixtures that reveal its flavor in new ways. The aroma of hickory wood smoke adds a barbecue touch to the dish, while the subtle balance of sweetness and saltiness makes the chops incredibly juicy. Thanks to short grilling, the meat develops an appetizing crust while retaining its juiciness inside. This is the perfect dish for summer outdoor dinners or cozy evenings with loved ones. Pork chops in this style are served with light sides, allowing each piece to fully unfold.
1
In a bowl, mix water, coffee, salt, sugar, molasses, Worcestershire sauce, and ice. Add the meat, mix well, and transfer everything to a plastic bag. Seal tightly and refrigerate for 3 hours, turning occasionally.
- Water: 2 glasss
- Black coffee: 1.5 glass
- Coarse salt: 30 g
- Brown sugar: 3 tablespoons
- Molasses: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Ice: 1 glass
- Pork chops on the bone: 4 pieces
2
Preheat the grill or barbecue.
3
Soak 1 cup of hickory shavings or any other suitable smoking wood in water for 1 hour.
4
Place the wet chips on the coals. Pat the meat dry from the marinade with a paper towel, lightly salt it, rub with spices on both sides, and place it on an oiled grill. Grill for 2 minutes on each side. Then move the meat to the side with less heat and cook for another 3 minutes on each side until done. Remove from heat, cover with foil, and let it rest for 5 minutes.
- Coarse salt: 30 g
- Spice mix for grilled meat: 8 teaspoons