Grilled Pork Chops with Peach Glaze
This dish is elegant and delicious, and a refreshing change from
traditional, rich barbecue sauces. An important issue to keep in
mind here is that both the rub and the sauce contain sugar, which
may burn while on the grill. Build your coals so that there's a
"cool side" to the grill. If the sugar starts to burn, move your
chops to the cool side.
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.
Place a large skillet over medium-high heat. Heat the olive oil until good and hot, but not smoking.
Add the onions and cook, 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, place them on a grill over coals that are about medium hot. Cook for 8 to 10 minutes, turning only once. During the last 30 seconds of cooking on each side, baste with the peach glaze.