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 4-5 minutes, turn chops and grill for 4-5 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.

Serves: 4

Source: "National Pork Producers Council"

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