Sweet Java BBQ'd Pork Chops

This recipe makes a big batch of the BBQ sauce for these chops and enough to keep in a tightly sealed jar in your refrigerator for up to two months. It's a great way to use that last cup of coffee!
  • 1 1/2 c. strongly brewed coffee
  • 2 c. ketchup
  • 1/2 c. molasses
  • 1/4 c. orange juice
  • 1/4 c. cider vinegar
  • 2 T. Worchestershire sauce
  • 1 T. Dijon mustard
  • 3 dried chiles
  • Tabasco sauce to taste
  • 4 pork loin chops, cut 1" thick

To make the sauce, combine the first 8 ingredients (coffee through dried chiles) in a medium heavy saucepan. Bring the mixture to a simmer, stirring frequently. Continue cooking over low heat, stirring frequently, until the sauce thickens slightly -- 10 to 15 minutes. Remove from the stove and allow the sauce to cool. Remove the dried chiles and add Tabasco sauce if desired.

Place the pork loin chops in a shallow dish or resealable plastic bag and add 1 cup of the prepared sauce. Save the remaining sauce in a tightly sealed container in the refrigerator for up to two months. (It's also great with chicken!) Allow the pork chops to marinate in the refrigerator for at least 1 hour and up to 24 hours.

Prepare the grill by preheating it to medium-high heat. Remove the chops from the shallow dish or bag and season with salt and pepper. Grill the chops until done (at least 160 degrees). Tent with aluminum foil and allow to rest for 5 minutes before serving.

  • Yields: 4 servings plus 3 cups additional sauce
  • Preparation Time: 40 minutes, plus marinating time
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