Grilled Pork Chops with Brandied Peach BBQ Sauce

• 4 bone-in center loin pork chops
• 2 tablespoons Creole Seasoning (page 167)
• 2 tablespoons olive oil
• 1 pound fresh peaches (or use frozen if peaches are not in season)
• 1/4 cup butter
• 1 tablespoon minced fresh ginger
• 1 tablespoon brown sugar
• 1/4 cup brandy
• 1/2 cup Mutha Sauce (page 165)
• 1/8 teaspoon ground cinnamon
• Kosher salt and black pepper

1. Fire up the grill and get it nice and hot while you do some cooking inside.
2. Slit the bootstrap tendon on the side of each chop (if there is one) in one place so the chops wont curl on the grill.
3. Mix up a paste of the Creole Seasoning and oil.
4. Rub this generously into the chops.
5. Set aside.
6. Get busy with the sauce.
7. Slit the skin of the peaches on the bottom with an X, then plunge them into boiling water for 30 seconds.
8. Remove, peel, and cut in half.
9. Pluck out the pits, and slice the peaches up lengthwise.
10. Drop the butter into a saucepan set over medium heat.
11. Once it melts, add the ginger and cook til soft.
12. Slide in the peach slices and brown sugar and give it all a gentle stir.
13. Pour in the brandy and ignite with a match.
14. Once the flame dies down, add the Mutha sauce and cinnamon and season with salt and pepper.
15. Get out and check your grill.
16. If youre using charcoal, spread a nice even coal bed and set the chops directly over the coals.
17. When the juices rise up to the surface near the bone, give the chops a flip.
18. Continue cooking til the meat reaches an internal temperature of 145 to 150 (see Cookin Perfect Pork, page 95).
19. All in all, the chops should be done in 8 to 10 minutes.
20. Dont overcook them.
21. Serve em up on a platter with the sauce spooned all over.

pork chops, creole seasoning, olive oil, peaches, butter, fresh ginger, brown sugar, brandy, mutha sauce, ground cinnamon, kosher salt

Taken from www.epicurious.com/recipes/food/views/grilled-pork-chops-with-brandied-peach-bbq-sauce-389193 (may not work)