Thursday, April 11, 2013

Grilled Pork Chops with Lock-n-Load "Charlie Don't Surf" Coffee Glaze
by Kimberly Dockery
adapted from Cooking Light

1 Tablespoon olive oil
1 Onion, chopped
1 tablespoon grated peeled fresh ginger
2 garlic cloves, chopped
½ cup Brown Sugar
½ cup Bourbon
4 cups hot brewed coffee, Lock-n-Load Java Charlie Don’t Surf
1 Tablespoon ground coffee, 
Lock-n-Load Java Charlie Don’t Surf

1 ½ teaspoons ground cinnamon
1 ½ teaspoons unsweetened cocoa
1 Tablespoon butter, softened
½ teaspoon salt
6 Pork Chops
Cooking spray

Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add ginger & garlic; sauté 2 minutes. Stir in brown sugar. Remove from heat; carefully stir in bourbon. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes). Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt. Set aside 1/2 cup of glaze.

Prepare grill.

Place pork chops on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture.

Drizzle pork chops with reserved glaze.

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