• Mix brewed coffee with brown sugar in a sauce pan. Add Worcestershire sauce, Italian seasonings, smoked paprika, garlic and salt. 
• Whisk mixture and heat to boiling and turn down to a simmer. Cook about 5 minutes, stirring often. Remove from heat and allow to cool. 
• Speed up the cooling process by pouring marinade into a mason jar and place it in the freezer or refrigerator for about 15 minutes. 
• Place pork chops a bowl or zip top bag and cover with marinade, turning to coat both sides. 
• Cover and refrigerate at least 1 hour. 
• Prepare grill to a medium fire, about 300°.
• Place pork chops on grill and brush with marinade. 
• Sear pork chops over the fire and turn to sear other side, about 2 minutes on each side.  Move to indirect heat and continue to cook until internal temperature reaches 145°, about 7-10 minutes.
• Remove from grill and allow to rest 5 minutes before serving.

Baking instructions:

• Preheat oven to 350°
• Place pork chops on a greased or lined baking sheet and bake for 12-15 minutes or until internal temperature reaches 145°.