During a recent Farmer’s Market excursion, I found a local Molasses and Sorghum vendor. I never knew the difference. However, 2o minutes later … this is what I learned: Molasses is a by-product of the sugar industry, whereas sorghum is the syrup produced when the extracted juice from the sorghum is boiled down. I felt compelled to purchase said heavenly juice and have since been hunting a recipe to actually USE sorghum. Low and behold Sir Alton Brown’s “Molasses & Coffee Marinated Pork Loin” … Adaptively so – here ya go!
What you’ll need …
1 cup cooled strong brewed coffee
1/2 cup sorghum
2 tbsp apple cider vinegar
1 tbsp stone ground mustard
3 minced garlic cloves
1/2 tsp ground ginger
8 springs fresh chopped thyme
8 boneless pork chops (approximately 1 inch thick)
Combine coffee, sorghum, vinegar, mustard, garlic, ground ginger, and thyme. Mix until thoroughly combined. Place chops into a baking dish (making sure they are flat to the dish – use a fork to pierce chops all over and through). Pour mixture over and allow to marinate for at least 4 hours or overnight. Remove chops and bring to room temperature for at least 30 minutes prior to cooking. Heat grill pan to high heat and sear each chop on each side for 3 minutes. Place in a 400 degree oven for 15 minutes or until internal temperature is 145 degrees. Enjoy!
*** Recipe adapted from Alton Brown***