Ingredients Jump to Instructions ↓

  1. : 1 cup apple juice

  2. 3/4 cup soy sauce

  3. 1/2 cup honey

  4. 2 large garlic cloves -- forced through a

  5. -- garlic press

  6. 2 tablespoon grated peeled fresh gingerroot

  7. 1 tablespoon dry mustard

  8. 2 dashes worcestershire sauce

  9. 1/2 cup golden or dark rum

  10. 12 pork chops (1" thick)

  11. 1 12 oz jar apple jelly

  12. 3 tablespoon lemon juice

  13. nutmeg to taste -- freshly grated

Instructions Jump to Ingredients ↑

  1. : In a bowl combine the apple juice, 1/2 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 1/4 cup soy sauce. Bring the sauce to a boil, boil it until it is reduced to about 1 1/2 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


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