6 (1 inch) thick center-cut loin or shoulder pork chops (or as many as needed)
6 oz. can frozen apple juice concentrate, thawed
1/3 c. apple jelly
1/4 c. vegetable oil
3 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
2 tbsp. Dijon-style mustard
2 tsp. dried rosemary
1 tsp. dried sage, crumbled
2 tsp. salt
1 tsp. ground black pepper

Arrange pork chops in one layer in a shallow dish. In a blender, blend the remaining ingredients. Pour the marinade over chops, coating thoroughly. Marinate, covered and chilled, overnight.

Discard the marinade and grill the chops on an oiled rack set 5-6 inches over glowing coals (or gas grill set on medium), for 7-8 minutes on each side, or until they are just cooked through.