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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|Serving Size: 1 Serving (3526g)|
|Recipe Makes: 1|
|Calories from Fat: 1998 (35%)|
|Amt Per Serving||% DV|
|Total Fat 222g||296 %|
|Saturated Fat 71.9g||359 %|
|Monounsaturated Fat 88.8g|
|Polyunsanturated Fat 29.6g|
|Cholesterol 1647.7mg||507 %|
|Sodium 4489.8mg||155 %|
|Potassium 9150mg||241 %|
|Total Carbohydrate 344.9g||101 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 336.6g|
|Protein 507.8g||725 %|
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Calories per serving: 5765
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