0 recipes from contoocook and beyond


six l” thick center cut loin or shoulder pork chops
2 lbs. small boiling potatoes, scrubbed
a 6-oz. can frozen apple juice concentrate, thawed
l/3 cup apple jelly
l/4 cup vegetable oil
3 tbsps. cider vinegar
2 tbsps. Worcestershire sauce
2 tbsps. Dijon mustard
2 tsps. dried rosemary
l tsp. crumbled dried sage
2 tsps. salt
l tsp. ground black pepper
Arrange pork chops in one layer in large shallow dish. In a kettle
combine potatoes with enough water to cover them by l”, simmer them
for l0 mins. or until they are just tender & drain them. In a blende
r blend toether well the apple juice concentrate, jelly, oil, vinega
r Worcestershire sauce, mustard, rosemary, sage, salt & pepper. Halv
e the potatoes and in a bowl toss tyhem tgently with l/4 cup of the
apple & herb marinade. Pour the remaining marinade over the chops,
coating them thoroughly and let the chops and potatoes marinate
separately, covered and chilled, overnight.
Grill the chops, the marinade discarded, on an oiled rack set 5 to 6
” over glowing coals for 7 to 8 mins. on each side, or until they
are just cooked through. Grill the potatoes, cut sides down, for
l0 mins. or until they are golden brown.
Serves 6. Gourmet Aug. l992

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