Directions

1. 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.
2. 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 4-6 minutes, turn chops and grill for 4-6 minutes more, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
3. Meanwhile, strain the reserved marinade. In a small saucepan bring marinade to boiling and boil for 5 minutes. Combine water and cornstarch; stir into mixture in saucepan and cook over medium heat, stirring constantly, until sauce thickens. Serve sauce with chops.