A tasty chop that begs
to be grilled even during winter months, though the cooking time
may vary slightly depending on the windchill.
Marinated
Pork Chops with Whiskey Sauce
4 boneless pork chops,
1-inch thick
1 (6-ounce) can frozen apple juice concentrate, thawed
1/3 cup whiskey
1/4 cup olive oil
1 tablespoon molasses
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garlic salt
2 teaspoons coarsely ground black pepper
1 teaspoon fennel seed, crushed
1 tablespoon cold water
1 teaspoon cornstarch
For marinade, in a small
bowl combine apple juice concentrate, whiskey, olive oil, molasses,
cumin, coriander and garlic salt. Place chops in a 1-gallon self-sealing
plastic bag; pour marinade over chops; seal bag. Marinate in
refrigerator for 8 hours or overnight.
Drain chops, reserving
marinade.
In a small bowl combine
ground pepper and fennel seed. Press the pepper mixture onto
both sides of the chops.
Place chops on a kettle-style
grill directly over medium-hot coals, lower grill hood and grill
for 4 to 6 minutes, turn chops and grill for 4 to 6 minutes more,
until just done.
Meanwhile, strain the
reserved marinade. In a small saucepan bring marinade to boiling.
Combine water and cornstarch; stir into mixture in saucepan and
cook over medium heat, stirring constantly, until sauce thickens.
Serve sauce with chops.
