Grilled marinated pork chops

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

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Converted by MM_Buster v2.0l.

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