HEAT broiler. Combine jelly, allspice, cinnamon and cloves in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm.
PLACE pork chops on rack in broiler pan. Broil 5 inches from heat, 7 minutes on each side.
REMOVE from oven. Brush one side with jelly glaze; broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes. Serve immediately.
1/3 cup freshly squeezed orange juice , (about 1 medium orange)
3 garlic cloves,, smashed
2 tablespoons olive oil, (extra virgin)
1 green apple, cut into 1 inch chunks
1 red onion, cut into 1-inch chunks
bamboo or metal skewers
1 pinch salt and pepper
Measure vinegar, brown sugar, orange juice, garlic, olive oil, salt and pepper into a large zip-top bag. Seal and shake to combine. Cut pork chops into 1 1/2 inch cubes and add to the bag, seal and refrigerate for 1 hour or up to one day.
Soak bamboo skewers in water for 30 minutes. Remove pork from the marinade, and place the marinade, minus the garlic, in a small saucepan. Heat the marinade to boiling and boil until slightly thickened and reduced by half, about 5-7 minutes. Reserve.
Skewer the pork, along with the apples and onions and sprinkle with salt and pepper. Heat a grill pan (or your broiler) to medium high. Drizzle pan with a little oil to keep the skewers from sticking. Place the skewers on the pan and grill for 4 minutes. Turn them a quarter of the way around and grill another 4 minutes. Finish grilling the remaining two sides for 4 minutes each, grilling the skewers for a total of 16 minutes. If using your broiler, broil for about 10 minutes total, flipping once. Do not overcook the pork, or it will become tough.
Serve over rice and drizzle with reduced marinade.