Combine coffee, molasses, thyme, vinegar, mustard, garlic, salt, lemon pepper and ginger.
Pour 1/2 cup of the marinade mixture into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for at least 2 hours.
Cover and refrigerate remaining coffee mixture until ready to cook.
Drain and discard marinade.
Grill pork on a grill rack sprayed with cooking spray. Grill or broil chops until thermometer reads 160 degrees.
Spoon reserved coffee mixture over chops. Grill until glaze bubbles, 1 to 2 minutes.