Preparation / Directions:
Trim any excess fat off pork chops and make cut in rounded part of each chop. (This keeps chop from curling during grilling.) Arrange chops in baking dish just large enough to hold them.
Combine cider, honey, soy sauce, lemon juice and zest, sage, apple, scallions, garlic and ginger in mixing bowl and stir until honey is dissolved. Pour marinade over pork and marinade, covered, for at least 2 hours (preferably 6 to 8 hours) in refrigerator, turning chops once or twice.
Drain the pork chops from the marinade and blot dry. Strain marinade into saucepan and boil until thick and syrupy, 5 to 8 minutes. Whisk in butter and correct seasoning, adding salt and pepper to taste.
Brush the chops on both sides with sesame oil or melted butter and grill until cooked to taste, 4 to 5 minutes per side for medium.
Transfer pork to plates or platter and spoon cider glaze on top.
NOTE: This recipe came with an article about how grilling in the fireplace was a great grill for winter dinners. So, part of the recipe stated to setup your fireplace as the grill. I personally don't know how safe it is to actually cook meats in your fireplace since the grease and clean up would be a problem and possible fire hazard. However, to setup the grill according to the article:
Move the andirons to one side or remove them. Clear a space for the grill. You can buy special fireplace grills -- gridirons with legs that hold the grate 3 to 4 inches above the floor of the fireplace. A simple, reliable fireplace grill can be rigged up with a couple of bricks and a grate from the barbecue grill. Place a row of bricks on each side and set the grill on top. Build a blazing fire on one side of the fireplace. (No chemicals). Let the logs burn down to glowing coals. With the grill on the opposite side of the fire, when you're ready to start cooking, shovel a 1-inch layer of embers under the gr
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