Grilled Apricot Pork Chops

• 2 lb Pork chops (4, 1/4 pound each)
• 2 tsp Paprika
• 2 tsp Season salt
• 2 tsp Oregano (dried crushed)
• 1 tsp Brown sugar
• 1 tsp Basil (dried crushed)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Cinnamon
• 1/2 tsp Black pepper
• 1/4 tsp Allspice
• 1/4 tsp Cayenne pepper
• 1/2 cup Apricot preserves (or jelly)
• 1 tbsp Apple cider vinegar
• 1 tbsp Sherry
• 1 tbsp Soy sauce
• 2 tsp Dijon mustard
• 1 tsp Creole rub

1. Next Creole seasoning and seasoned pork chops.
2. Refrigerate 4 to 24 hours.
3. (store extra seasoning in an airtight container)
4. Set up your grill for Direct Heat.
5. To make the sauce, mix all the ingredients and simmer gently for 2 or 3 minutes.
6. (you just want the flavors to blend) Cover and set aside.
7. Grilled pork chops for just a few minutes per side.
8. (the time will depend on the thickness) When the juices start to collect on the top of the pork chop flip over and glaze with the sauce.
9. Continue to cook for 3 or 4 more minutes.
10. Then flip once again glaze with the sauce and remove the grill.
11. Serve with any extra sauce.

chops, paprika, salt, oregano, brown sugar, basil, garlic, onion, cinnamon, black pepper, allspice, cayenne pepper, apricot preserves, apple cider vinegar, sherry, soy sauce, mustard, rub

Taken from cookpad.com/us/recipes/343243-grilled-apricot-pork-chops (may not work)