Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Apple juice |
| ¾ cup | Soy sauce |
| ½ cup | Honey |
| 2 larges | Garlic cloves; forced through a |
| \N \N | ; garlic press |
| 2 tablespoons | Grated peeled fresh gingerroot |
| 1 tablespoon | Dry mustard |
| 2 dashes | Worcestershire sauce |
| ½ cup | Golden or dark rum |
| \N \N | Twelve; (1-inch-thick) pork |
| \N \N | ; chops |
| \N \N | A; (12-ounce) jar apple |
| \N \N | ; jelly |
| 3 tablespoons | Lemon juice |
| \N \N | Freshly grated nutmeg to taste |
In a bowl combine the apple juice, ½ cup of the soy sauce, the honey, the garlic, the gingerroot, the mustard, the Worcestershire sauce, and the rum.
In a shallow dish arrange the pork chops in one layer, pour the marinade over them, and let them marinate, covered and chilled, turning them occasionally, overnight. Drain the marinade into a saucepan and add the jelly and the remaining ¼ cup soy sauce. Bring the sauce to a boil, boil it until it is reduced to about 1½ cups, and stir in the lemon juice and the nutmeg. Grill the pork chops on an oiled rack set about 6 inches over glowing coals, turning them and basting them with the sauce every 5 minutes, for a total 20 minutes, or until they are just cooked through.
Serve the chops with the sauce. Serves 6 to 8.
Gourmet August 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.