| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
August 1992 |
1 |
servings |
INGREDIENTS
|
|
Six; (1-inch-thick) |
|
|
; center-cut loin or |
|
|
; shoulder pork chops |
| 2 |
lb |
Small boiling potatoes; scrubbed |
|
|
A; (6-ounce) can frozen |
|
|
; apple juice |
|
|
; concentrate, thawed |
| 1/3 |
c |
Apple jelly |
| 1/4 |
c |
Vegetable oil |
| 3 |
tb |
Cider vinegar |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
Dijon-style mustard |
| 2 |
ts |
Dried rosemary |
| 1 |
ts |
Crumbled dried sage |
| 2 |
ts |
Salt |
| 1 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Arrange the pork chops in one layer in a large shallow dish. In a kettle
combine the potatoes with enough water to cover them by 1 inch, simmer them
for 10 minutes, or until they are just tender, and drain them. In a blender
blend together well the apple juice concentrate, the jelly, the oil, the
vinegar, the Worcestershire sauce, the mustard, the rosemary, the sage, the
salt and the pepper. Halve the potatoes and in a bowl toss them gently with
1/4 cup of the apple and herb marinade. Pour the remaining marinade over
the chops, coating them thoroughly, and let the chops and the potatoes
marinate separately, covered and chilled, overnight.
Grill the chops, the marinade discarded, on an oiled rack set 5 to 6 inches
over glowing coals for 7 to 8 minutes on each side, or until they are just
cooked through. Grill the potatoes, cut sides down, for 10 minutes, or
until they are golden brown.
Serves 6.
Gourmet August 1992
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