Wednesday, July 25, 2012

Pork with a Punch

Normally when I cook pork chops it's always the same story. Some sage and seasonings and BBQ sauce. Its delish but gets old after a while. Yesterday, that was my game plan, until I stumbled upon this amazing recipe from Alton Brown. It marinates the pork in a decadent bend of rich coffee and sweet molasses. I don't have molasses on hand so I substituted sugar free maple syrup and made it Dukan friendly! It had such a rich flavor and so different than what I normally do! Definitely trying this one again!!

Dukan Coffee and Maple Marinated Pork Chops
Adapted from Alton Brown
Serves 2 

1 cup strong brewed coffee, cooled
1/2 cup sugar free maple syrup
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 teaspoon ground ginger
6 to 8 sprigs fresh thyme
2 Pork Chops

Combine the coffee, syrup, 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 skillet 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.

Cook 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.

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