1 cup apple juice
3/4 cup soy sauce
1/2 cup honey
2 large garlic cloves -- forced through a
-- garlic press
2 tablespoon grated peeled fresh gingerroot
1 tablespoon dry mustard
2 dashes worcestershire sauce
1/2 cup golden or dark rum
12 pork chops (1" thick)
1 12 oz jar apple jelly
3 tablespoon lemon juice
nutmeg to taste -- freshly grated
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.
