Yield: 1 servings
|1 cup||Apple juice|
|¾ cup||Soy sauce|
|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.