Pork Chops with Whiskey Sauce

4 boneless pork chops, 1-inch thick
1 6-ounce can frozen apple juice concentrate, thawed
1/3 cup Jack Daniel’s Old No. 7 Tennessee Whiskey
1/4 cup olive oil
1 tbsp dark corn syrup (Karo works well)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp garlic salt
2 tsp coarsely ground black pepper
1 tbsp fennel seed, crushed
1 tbsp cold water
1 tsp cornstarch

For marinade, in a small bowl combine apple juice concentrate, whiskey, olive oil, corn syrup, cumin, coriander and garlic salt. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in refrigerator for 8 hours or
overnight. Drain chops, reserving marinade. In a small bowl combine ground pepper and fennel seed. Press the pepper mixture onto both sides of the chops. Place chops on a grill directly over medium-hot
coals, lower grill hood and grill for 4 to 5 minutes; turn chops and grill for 4 to 5 minutes more or until done. Meanwhile, strain the reserved marinade. In a small saucepan, bring marinade to boiling. Combine water and cornstarch; stir into mixture in saucepan
and cook over medium heat, stirring constantly, until sauce thicken. Season to taste and serve sauce with chops. Makes 4 servings

Recipe submitted by Thunderbird

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