| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | August 1992 | 1 | servings | |
INGREDIENTS
| 1 | c | Apple juice |
| 3/4 | c | Soy sauce |
| 1/2 | c | Honey |
| 2 | lg | Garlic cloves; forced through a |
| ; garlic press | ||
| 2 | tb | Grated peeled fresh gingerroot |
| 1 | tb | Dry mustard |
| 2 | ds | Worcestershire sauce |
| 1/2 | c | Golden or dark rum |
| Twelve; (1-inch-thick) pork | ||
| ; chops | ||
| A; (12-ounce) jar apple | ||
| ; jelly | ||
| 3 | tb | Lemon juice |
| Freshly grated nutmeg to taste |
INSTRUCTIONS
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. Serves 6 to 8. Gourmet August 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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