Grilled Giant Pork Chops With Sweet Peach Barbecue Sauce

Ingredients:
For the spice rub:

3 tablespoons ground coriander
3 tablespoons ground paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
3 tablespoons freshly cracked black pepper
1 tablespoon brown sugar
4 Rib or loin pork chops, about 1 ½ inches thick, 12 to 14 ounces each

For the Sauce:
2 tablespoons olive oil
1 small red onion, peeled and sliced thin
3 peaches, pitted and diced medium
2 tablespoons peeled and minced fresh ginger
2 ripe tomatoes about the size of baseballs, diced medium
½ cup cider vinegar
½ cup orange juice
1/3 cup light or dark brown sugar 
1 teaspoon ground all spice
1/3 light or dark brown sugar
1 tablespoon ground allspice
Kosher salt and freshly cracked black pepper to taste

Instructions:
Gas Grills: Set Grill to Medium High heat with lid down before cooking
Char Coal Grills: Wait until coals turn white then spread them evenly

1. Meanwhile, combine the ingredients for the spice rub in a small bow and mix will. Rub the pork chops generously on both sides with this mixture and set them aside while you make the sauce.

2. In a large sauté pan or skillet over medium-high heat, heat the oil until it is hot but not smoking. Add the onions and sauté, stirring occasionally, until golden brown, 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently, for 2 minutes more. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper. Bring mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about half and has thickened slightly, about 20 minutes. Taste for seasoning, then transfer the sauce to a blender or food processor and purée until smooth (be careful with the hot liquid). Reserve ¼ cup sauce for basting the chops, then put the remaining sauce into a small serving bowl.

3. Put the chops on the grill over the coals and cook, turning once, until done to your liking, 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the barbecue sauce. To check for doneness, poke the meat with your finger to check its firmness level. Make a ¼-inch cut in the thickest part of one of the chops and peeks at the center to be sure it is just slightly less done than you like it.

4. Serve the chops hot, passing the remaining barbecue sauce on the side.

Cook-to-Cook: In this recipe, both the spice rub and sauce have sugar in them. That adds a lot of caramelized flavor, but it also means you have to watch the chops carefully to be sure the rub doesn’t burn-you want to get dark brown abut not black-and put the sauce on for only the last bit of the cooking time. If the chops start to burn on the outside, move them to the cooler part of the grill and cover with a metal pie pan or disposable foil pan to finish cooking.

Servings: 4-6

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