Honey Barbecued Pork Chops Marinated in Apple Juice, Rum and Garlic
12 Pork Chops (3/4 - 1 inch thick)
1 cup apple juice
3/4 cup soy sauce, divided
1/2 cup honey
2 large cloves garlic, minced
2 tablespoons ginger root, peeled and grated
1 tablespoon dry mustard
2 dashes Worcestershire Sauce
1/2 cup dark rum
12 ounces apple jelly
3 tablespoons Concord Foods Lemon Juice
Freshly grated nutmeg, to taste
- Combine apple juice, 1/2 cup of the soy sauce, honey, garlic, ginger root, mustard, Worcestershire sauce and rum.
- In a shallow dish arrange the pork chops in one layer, pour the marinade over them, cover and let them marinate overnight in the refrigerator (12-24hrs). If possible, turn them occasionally.
- Drain the marinade into a saucepan; add the apple jelly and the remaining 1/4 cup soy sauce. Bring the sauce to a boil and let it boil until it is reduced to about 1 1/2 cups. Strain into a bowl. Stir in the lemon juice and nutmeg. Save 3/4 cups of the boiled sauce for basting and the other half for serving with the cooked chops.
- Grill the pork chops on an oiled rack set about 6 inches over glowing coals. Turn them and baste them with the sauce every 5 minutes for 15-20 minutes, or until they are just cooked through. Serve the chops with the reserved sauce.
Category: Main Courses