Marinated Pork Chops with Whiskey Sauce
A tasty chop that begs to be grilled even during winter months, though the cooking time may vary slightly depending on the wind-chill.
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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 421 calories Protein 23 grams Fat 20 grams Sodium 330 milligrams Cholesterol 680 milligrams.
Recipe provided courtesy of National Pork Board.