APPLE JUICE, RUM, AND GARLIC MARINATED
BARBECUED PORK CHOPS

1 cup apple juice
3/4 cup soy sauce, divided use
1/2 cup honey
2 large garlic cloves, minced
2 tbsp. grated peeled fresh gingerroot
1 tbsp. dry mustard
2 dashes Worcestershire sauce
1/2 cup dark rum
12 (1 inch thick pork chops)
12 oz. apple jelly
3 tbsp. lemon juice
Freshly grated nutmeg to taste

Combine apple juice, 1/2 cup of the soy sauce, honey, garlic, gingerroot, mustard, 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.

WHEN READY TO COOK:
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. Stir in the lemon juice and the nutmeg. Set aside some sauce for serving and use the remainder for basting while cooking the chops.

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 of 20 minutes, or until they are just cooked through.

Serve the chops with the reserved sauce.

Serves 6 to 8