1 c. apple juice
3/4 c. soy sauce
1/2 c. honey
2 lg. garlic cloves, forced through garlic press
1 tsp. ground ginger
1 tbsp. dry mustard
2 dashes Worcestershire sauce
1/2 c. golden or dark rum
12 (1-inch-thick) pork chops
12 oz. jar apple jelly
1 tbsp. lemon juice
Freshly grated nutmeg to taste

In bowl combine the apple juice, 1/2 cup of the soy sauce, honey, the garlic, ginger, the mustard, the Worcestershire sauce, and the rum. Arrange pork chops in one layer in shallow pan. Pour marinade over them; cover and chill overnight, turning occasionally.

Drain marinade into saucepan and add the jelly and remaining 1/4 cup soy sauce. Bring sauce to a boil; boil until reduced to 1 1/2 cups. Stir in lemon juice and nutmeg. Grill pork chops, turning and basting with sauce every 5 minutes, for a total of 20 minutes or until cooked through. Serve the chops with sauce.