Grilled Pork Chops with Fruit and Herb-Marinade

A sweet and savory preparation for tender and juicy pork chops.




6 - 1 inch thick center-cut loin or shoulder pork chops 1 - 6 oz. can of frozen apple juice concentrate, completely thawed ⅓ c. apple jelly ¼ c. vegetable oil 3 tablespoon. cider vinegar 1 tablespoon. Worcestershire sauce 2 tablespoon. Dijon-style mustard 2 teaspoon. dried rosemary 1 teaspoon. dried sage, crumbled ½ teaspoon. salt ½ teaspoon. ground black pepper

Nutritional information

No nutrition information available


Place the pork chops in a single layer in a shallow baking dish. Blend the remaining ingredients together for the marinade. Pour the marinade over the chops, making sure to coat them thoroughly. Cover the chops and marinate, covered, overnight. Discard the marinade. Brush vegetable oil on the rack and grill the chops, 5 to 6 inches above the glowing coals (if cooking on a gas grill - set for medium). Allow 7 to 8 minutes on per side, or until chops are just cooked through.