Combine the coffee, molasses, vinegar, mustard, Worcestershire sauce, red pepper flakes, and ginger. Pour into a food storage bag. Add the pork chops and refrigerate for 8-10 hours.
Preheat oven to 400 degrees. Remove the chops from the marinade and pat dry. Season generously with salt and pepper. Pour the marinade into a sauce pan, bring to a boil, reduce heat and simmer until you have about ½ cup of sauce, about 10 minutes.
Heat the oil in an oven proof skillet over high heat until very hot. Sear the pork chops for 2-3 minutes or until browned, flip the chops and place the skillet in the oven. Roast for 6 minutes or until the chops reach an internal temperature of 145 degrees on an instant read thermometer. Let sit for 5 minutes before serving. Serve with the sauce.