Megan's Favorite Pork Chops

You know who the most intimidating crowd to cook for is?

Middle schoolers.

They are at that weird stage between only liking “kid friendly” foods, and starting to experiment with new things and flavors. Plus, you never know what the food at their own homes is like. Do they eat everything out of a box? Do their parents cook like I do? Who knows!

That being said, we had a surprise group of extra kids at our house for dinner this week. This is what I already had planned and I was very paranoid they’d come downstairs and think wtf is this lady trying to feed me. Of course they are nice enough kids to not actually say that, but who knows what they’re thinking.

The opposite happened. One of them asked me for the recipe! I may be on to something with this whole cooking deal…

I should also note, pork might be my least favorite of the standard meats- (chicken, turkey, beef, pork is what I’m calling standard.) Done this way is game changer!

So here it is!

Ingredients:

• 1 c coffee

• 1 c molasses

• 1/4 c sweet hot mustard- highly recommend Inglehoffer’s. I’ll add an Amazon link at the bottom, but if you can find it at your local grocery story, it will save you a dollar or so.

• 3 garlic cloves- minced

• Several sprigs of thyme

• Rosemary sprigs- optional

• 1 tsp salt

• 1 tsp pepper

• Bone in pork chops- I had 8 chops

• 1 stick of butter

Instructions:

• Add everything except thyme, rosemary and pork chops to a bowl.

• Use a whisk to mix until the mustard and molasses are fully incorporated with the coffee.

• Add pork chops and herbs. Turn a few times to fully coat. You can leave the mixture in the bowl and cover it with tin foil, or transfer it all to a gallon zip-lock bag. Put it in the fridge for 24 hours, turning at least once about half way through.

• When you are ready to cook the chops, remove them from the fridge.

• In a large skillet, heat 4 tbsp of butter until melted. Transfer 4 chops to the pan and begin to cook. Remove the sprigs of thyme from the marinate and place in bunches on top of the pork. Spoon several scoops of marinade onto the cooking chops, over the thyme.

• As the butter mixes with the juices, spoon contiguously over the chops.

• After about 5 to 6 minutes, turn the pork, placing the thyme on top again and repeating the spooning of the juices over the thyme on the opposite side. Cook for another 5 to 6 minutes. Remove from heat.

• If you are doing 8 like I did, I’d recommend cleaning the pan here and starting over with new butter and thyme sprigs.

• TIP: When I need to cook two rounds of meat, I usually cover the first set with a bowl on the cutting board to keep it warm.

• I served this with the Trader Joe’s Rice and Orzo and it was perfect together!

• Top with minced fresh thyme.