Owner

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Mary Beth

HUNG OVER PORK CHOPS

6 ounces molasses or syrup

2 tablespoons apple cider vinegar

2 cloves garlic minced

1 teaspoon kosher salt

1/2 teaspoon Garam Masala ***

1/2 teaspoon freshly ground black pepper

4 (6 to 8-ounce) bone-in, 1-inch thick pork chops

2 cup cool strong coffee

***Garam Masala-Cardamom, Cinnamon, Cloves, Cumin, Black pepper and Coriander mix (can be bought at any grocery store)

Directions

Marinate for at least 2 hours or up to overnight.

Place ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator.

Preheat grill to medium-high.

Remove the pork chops from the marinade. Transfer the marinade to a small pan 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. 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 up to 5 minutes before serving with the glaze.