Recipe: Grilled Pork Chops with Peach Glaze

GRILLED PORK CHOPS WITH PEACH GLAZE

SPICE RUB:
3 tablespoons ground coriander
3 tablespoons ground paprika
2 tablespoons ground cumin
1 tablespoon sea salt
3 tablespoons coarsely ground black pepper
1 tablespoon brown sugar
4 loin pork chops, about 1 1/2 inches thick, weighing about 12 ounces each
PEACH GLAZE:
2 tablespoons olive oil
1 small red onion, peeled, trimmed, and sliced thin
3 peaches, pitted and cut into medium cubes
2 tablespoons peeled and minced fresh ginger
2 medium ripe tomatoes, peeled and seeded and cut into medium sized cubes
1/2 cup cider vinegar
1/2 cup orange juice
1/3 cup light brown sugar
1 teaspoon ground allspice
Salt and coarsely ground black pepper

TO MAKE THE SPICE RUB:
Combine the ingredients in a small bowl and mix well.

Rub the chops generously on both sides with the mixture and set them aside while making the sauce. You can do this bit the night before and store your seasoned chops in the fridge, which will only improve their flavor.

TO MAKE THE PEACH GLAZE:
Place a large skillet over medium-high heat. Heat the olive oil until good and hot, but not smoking. Add the onions and cook. Continue cooking, stirring from time to time, until they turn a nice golden brown. This should take less than 15 minutes.

Add the peach cubes, the ginger, and the tomatoes. Cook, stirring constantly, for just a few minutes.

Add the vinegar, orange juice, sugar, and allspice. Add the salt and pepper to taste. Bring to a boil, then reduce the heat and simmer until the mixture is reduced by about half and slightly thickened.

Puree in a food processor. Reserve about 1/4 cup for basting and serve the rest with the cooked chops.

TO COOK THE CHOPS:
Preheat grill until coals are medium-hot.

Place the chops on the grill. Cook for 8 to 10 minutes, turning only once. During the last 30 seconds of cooking on each side, baste with the peach glaze.