pork loin chops, about 1/2-inch thick (about 11/2 lb.)
1/2
tsp.
cinnamon
1/8
tsp.
allspice, optional
3
tbsp.
canned or frozen (thawed) apple juice concentrate*
2
tbsp.
maple syrup
1/2
serrano chile, seeded and finely chopped**
1/8
tsp.
salt
1
tbsp.
melted butter or margarine
Directions
Heat grill to medium direct heat. Meanwhile, sprinkle pork chops with cinnamon and allspice; rub to coat. Set aside. Combine apple juice concentrate, syrup, chile, and salt in small saucepan. Bring to boiling over medium heat; boil 2 minutes. Remove from heat; stir in butter until melted. Set aside. Blend remaining ingredients except pork in small bowl.
Place pork chops on grill. Brush with one-half of apple mixture. Grill covered 6 to 8 minutes on each side, or until internal temperature reaches 160°F; brush with remaining glaze and turn once.
*Save remaining concentrate for future use or prepare, reducing water by about 1/3 cup.
**Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water.
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