Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless pork chops -- 1-inch thick
   1      6 ounce can   frozen apple juice concentrate -- thawed
     1/3  cup           whiskey
     1/4  cup           olive oil
   1      tablespoon    molasses
   1      teaspoon      ground cumin
   1      teaspoon      ground coriander
     1/2  teaspoon      garlic salt
   2      teaspoons     black pepper -- coarsely ground
   1      teaspoon      fennel seed -- crushed
   1      tablespoon    cold water
   1      teaspoon      cornstarch

Preparation:

For marinade, in a small bowl combine apple juice concentrate, whiskey, olive oil, molasses, 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 kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes, turn chops and grill for 4-5 minutes more, until just 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 thickens. Serve sauce with chops.