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In a small bowl, stir together the molasses, lemon juice and butter. Cover and refrigerate. In a shallow bowl, combine the whiskey and salt. Place the pepper in another shallow bowl. Dip both sides of each chop in the whiskey mixture, then evenly coat with pepper. Grill for 12 - 16 minutes, turning once, until just done. Top each chop with butter and serve. Also see Stuffed Pork Chops  |
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