For rub: 3 Tablespoons ground coriander 3 Tablespoons paprika 2 Tablespoons ground cumin 1-1/2 Tablespoons salt 3 Tablespoons freshly cracked black pepper 1 Tablespoon gf brown sugar
For peach BBQ sauce: 2 Tablespoons olive oil 1 small red onion, thinly sliced 3 peaches, peeled, pitted and diced 2 Tablespoons minced ginger 2 medium tomatoes, diced 1/2 cup cider vinegar 1/2 cup orange juice 1/3 cup gf brown sugar 1 teaspoon ground allspice 1/8 teaspoon cayenne pepper Salt and pepper to taste 4 rib or loin pork chops, 1-1/2" thick
For rub: Mix all rub ingredients and rub all over chops; set aside.
For peach BBQ sauce: Heat a large skillet over medium-high heat. When hot, add oil. Add onions and saute until golden, about 10 minutes. Add peaches, ginger and tomatoes, cooking for 2 minutes. Add vinegar, orange juice, sugar, allspice, cayenne, salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer for 20 minutes or until liquid is reduced to half and mixture is slightly thickened. Adjust seasonings to taste. Spoon out enough sauce for basting and pour the rest into a bowl for serving.
Preheat a grill for high heat direct grilling. When grill is hot, grill chops about 8-10 minutes per side. During the last few minutes of grilling, baste chops on each side with sauce.
Serve chops with sauce on the side.
This recipe is terrific with giant pork chops, 1-1/2" thick. The high heat direct grilling will result in a seared outside and a moist, tender and juicy inside.