| 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
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