Grilled Marinated Pork Chops

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1 tb Dry mustard
1 12-oz jar apple jelly
nutmeg; Freshly grated
2 ds Worcestershire Sauce
2 lg cloves Garlic; forced through a garlic press
2 tb fresh ginger root; Grated peeled
1/2 c Golden rum; or dark rum
1 c Apple juice
3/4 c Soy sauce
12 1-inch thick pork chops
1/2 c Honey
3 tb Lemon juice

Original recipe makes 1



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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