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A hybrid of an old Good Eats recipe I swore by in college and PartnerBeast's preferred proportions, with the thyme from the first recipe swapped for rosemary because that's what I have around.
7/4 cup (1 + 3/4) hot* coffee, French pressed
1/4 cup apple cider vinegar
2 cups vegetable broth
1/4 cup molasses
1/3 cup kosher salt
4 cloves garlic, mortar-and-pestled
1" fresh ginger, mortar-and-pestled
1 tbsp ground black pepper
2 tbsp Dijon mustard
4 sprigs rosemary
2-4 Center cut pork chops, sliced thick, bone on
Mix everything but the pork chops in a gallon bag while the coffee is hot, until salt dissolves and molasses mixes thoroughly. Let cool to pleasantly lukewarm, then add pork chops. Let rest between 2 to 24 hours. (Definitely not more than 24; even 12 may be pushing it, since chops aren't super thick, but you know, life gets busy.)
Remove pork chops from bag and pat dry. Heat a glug of neutral oil in a cast iron skillet on medium-high heat. Cook for five minutes, then flip. Do so again, and check internal temperature - pull at anywhere from 140 to 150 degrees Farenheit, depending on your risk tolerance.
NOW EXCESSIVELY RIDICULOUS SAUCE. Keep the skillet on medium high heat for this.
(Yes, this has to be mixed separately - the brine as is would be way too salty. Feel free to mix this up in a separate container the night you do the brine then store until the end, since it's the same ingredients in different proportions.)
1 cup coffee
6 oz molasses
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 cloves garlic, mortar and pestled
1/2" ginger, mortar and pestled
1 tsp salt
1/2 tsp ground black pepper
2 sprigs rosemary
I am hoping this mix is thin enough to deglaze the pan on its own; if not, a splash of coffee, beer, broth, or vinegar (in that order of preference - don't want it too sour!) is fine to get it going before adding this sauce. Once deglazed, cook down the sauce until reduced to 1/2 cup, 12-15 minutes. Remove rosemary stems, spoon onto the pork chops, and homf.
7/4 cup (1 + 3/4) hot* coffee, French pressed
1/4 cup apple cider vinegar
2 cups vegetable broth
1/4 cup molasses
1/3 cup kosher salt
4 cloves garlic, mortar-and-pestled
1" fresh ginger, mortar-and-pestled
1 tbsp ground black pepper
2 tbsp Dijon mustard
4 sprigs rosemary
2-4 Center cut pork chops, sliced thick, bone on
Mix everything but the pork chops in a gallon bag while the coffee is hot, until salt dissolves and molasses mixes thoroughly. Let cool to pleasantly lukewarm, then add pork chops. Let rest between 2 to 24 hours. (Definitely not more than 24; even 12 may be pushing it, since chops aren't super thick, but you know, life gets busy.)
Remove pork chops from bag and pat dry. Heat a glug of neutral oil in a cast iron skillet on medium-high heat. Cook for five minutes, then flip. Do so again, and check internal temperature - pull at anywhere from 140 to 150 degrees Farenheit, depending on your risk tolerance.
NOW EXCESSIVELY RIDICULOUS SAUCE. Keep the skillet on medium high heat for this.
(Yes, this has to be mixed separately - the brine as is would be way too salty. Feel free to mix this up in a separate container the night you do the brine then store until the end, since it's the same ingredients in different proportions.)
1 cup coffee
6 oz molasses
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 cloves garlic, mortar and pestled
1/2" ginger, mortar and pestled
1 tsp salt
1/2 tsp ground black pepper
2 sprigs rosemary
I am hoping this mix is thin enough to deglaze the pan on its own; if not, a splash of coffee, beer, broth, or vinegar (in that order of preference - don't want it too sour!) is fine to get it going before adding this sauce. Once deglazed, cook down the sauce until reduced to 1/2 cup, 12-15 minutes. Remove rosemary stems, spoon onto the pork chops, and homf.