12 (1 inch thick pork chops)
12 oz. jar apple jelly
3 tbsp. lemon juice
Freshly grated nutmeg to taste
1 c. apple juice
3/4 c. soy sauce
1/2 c. honey
2 lg. garlic cloves, minced
2 tbsp. grated peeled fresh gingerroot
1 tbsp. dry mustard
2 dashes Worcestershire sauce
1/2 c. dark rum

Combine apple juice, 1/2 cup of the soy sauce, honey, garlic, gingerroot, mustard, Worcestershire sauce and the rum. In a shallow dish arrange the pork chops in one layer, pour the marinade over them, and let them marinate, covered and chilled, turning them occasionally, overnight. Drain the marinade into a saucepan and add the jelly and the remaining 1/4 cup soy sauce. Bring the sauce to a boil, boil it until it is reduced to about 1 1/2 cups, and stir in the lemon juice and the nutmeg. Grill the pork chops on an oiled rack set about 6 inches over glowing coals, turning them and basting them with the sauce every 5 minutes, for a total of 20 minutes, or until they are just cooked through. Serve the chops with the sauce. Serves 6 to 8.