PORK CHOPS WITH CHERRY BARBECUE SAUCE

2 tablespoons packed brown sugar
2 tablespoons extra-virgin olive oil
1/4 cup freshly squeezed orange juice (about 1 orange)
2 teaspoons chili powder
1 teaspoon cumin
4 boneless pork loin chops cut 1-inch thick
Cherry Barbecue Sauce (recipe follows)

In a small bowl, combine all the ingredients except the pork chops and stir together. Place the pork chops in a resealable freezer bag and pour in the marinade, making sure to coat the meat on all sides. Keep cold in a refrigerator or ice-filled cooler for at least four hours and up to 24 hours.

WHEN READY TO COOK:
Prepare enough coals for a medium-hot fire or set a gas grill to medium. Remove the chops from the marinade and discard the marinade. Grill the chops over medium heat for about 12 minutes or until done, turning once midway through the cooking. Remove from the heat and serve immediately with cherry barbecue sauce.

CHERRY BARBECUE SAUCE
Makes about three cups

1 medium onion
3 garlic cloves
1 tablespoon chili powder
2 cups canned crushed tomatoes
1/2 cup freshly squeezed orange juice, about 2 oranges
1/2 cup ketchup
1/4 cup packed brown sugar
1 cup frozen sweet cherries

In a medium saucepan, cook the onion over medium-high heat, until it softens, about eight minutes. Add the garlic and chili powder and cook one minute more. Add the tomatoes, orange juice, ketchup, sugar, and cherries and cook five minutes more, stirring frequently.

Transfer the mixture to a blender or a food processor fitted with the metal blade and blend until smooth. Transfer to a plastic container and keep cold in a refrigerator or ice-filled cooler until ready to use or for up to one week.

Makes four servings
Adapted from source: Mario Tailgates NASCAR Style by Mario Batali