Grilled Apple-And Herb-Marinated Pork Chops And Potatoes

Recipe Ingredients

6		Center-cut loin or shoulder pork chops*
2 lbs	908g / 32oz	Small boiling potatoes - scrubbed
1		Frozen apple juice concentrate - thawed
1/3 cup	78ml	Apple jelly
1/4 cup	59ml	Vegetable oil
3 tablespoons	45ml	Cider vinegar
2 tablespoons	30ml	Worcestershire sauce
2 tablespoons	30ml	Dijon-style mustard
2 teaspoons	10ml	Dried rosemary
1 teaspoon	5ml	Crumbled dried sage
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly ground black pepper

Recipe Instructions

* one inch thick

Arrange the pork chops in one layer in a large shallow dish. In a kettle combine the potatoes with enough water to cover them by 1 inch, simmer them for 10 minutes, or until they are just tender, and drain them. In a blender blend together well the apple juice concentrate, the jelly, the oil, the vinegar, the Worcestershire sauce, the mustard, the rosemary, the

sage, the salt and the pepper. Halve the potatoes and in a bowl toss them

gently with 1/4 cup of the apple and herb marinade. Pour the remaining marinade over the chops, coating them thoroughly, and let the chops and the potatoes marinate separately, covered and chilled, overnight.

Grill the chops, the marinade discarded, on an oiled rack set 5 to 6 inches over glowing coals for 7 to 8 minutes on each side, or until they are just cooked through. Grill the potatoes, cut sides down, for 10 minutes, or until they are golden brown.

Source:
Gourmet August 1992

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