Grilled Giant Pork Chops With Sweet Peach Barbecue Sauce

Recipe Ingredients

4		Rib or loin pork chops, abt 1 1/2" thk - - (12 to 14 oz ea)
		For Spice Rub
3 tablespoons	45ml	Ground coriander
3 tablespoons	45ml	Ground paprika
2 tablespoons	30ml	Ground cumin
1 tablespoon	15ml	Kosher salt
3 tablespoons	45ml	Freshly-ground black pepper
1 tablespoon	15ml	Brown sugar
		For The Sauce
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Red onion - peeled, sliced thin (small)
3		Peaches - pitted, and
		Cut into medium-sized cubes
2 tablespoons	30ml	Minced peeled fresh ginger
2 tablespoons	30ml	Ripe tomatoes - cut medium cubes (medium)
1/2 cup	118ml	Cider vinegar
1/2 cup	118ml	Orange juice
1/3 cup	53g / 1.9oz	Light or dark brown sugar
1 teaspoon	5ml	Ground allspice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.

Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.

Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.

Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.

Serve the chops hot with extra barbecue sauce on the side.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B82) - from the TV FOOD NETWORK

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