Beef-Lamb-Pork@yahoogroups.com
Recipe courtesy Alton Brown for Food Network Magazine
Combine the coffee, molasses, 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 grill 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.
Grill 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1263g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1865 | ||
Calories from Fat: 656 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.9g | 97 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 28.7g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 549.2mg | 169 % | |
Sodium 1839.3mg | 63 % | |
Potassium 5353.7mg | 141 % | |
Total Carbohydrate 127.4g | 37 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 125.2g | ||
Protein 167.1g | 239 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1865
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