Caribbean Pork Chops With Apricot Sauce

• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 teaspoon chili paste
• 12 teaspoon ground cumin
• 12 teaspoon ground ginger
• 12 teaspoon salt
• 12 teaspoon pepper
• 4 boneless pork loin chops, 1-inch thick
• 14 cup mayonnaise
• 2 tablespoons apricot preserves
• 1 teaspoon fresh lemon juice
• 1 dash ground red pepper

1. Preheat grill to medium-high (350 to 400).
2. Stir together first 7 ingredients in a small bowl; rub evenly over both sides of pork chops.
3. Let stand at room temperature for 10 minutes.
4. Combine mayonnaise, apricot preserves, lemon juice and red pepper in a small bowl; set aside.
5. Grill pork chops over medium-high heat 4 to 6 minutes on each side until pork is barely pink inside or a meat thermometer inserted into thickest portion registers 155.
6. Serve with apricot mixture.
7. Side Dish Note: These are great with grilled pineapple slices.
8. Slice fresh pineapple and grill over medium-high heat alongside the pork chops.
9. Grill them only a minute or two on each side -- just until you see nice grill marks.

olive oil, brown sugar, chili paste, ground cumin, ground ginger, salt, pepper, pork loin chops, mayonnaise, apricot preserves, lemon juice, ground red pepper

Taken from www.food.com/recipe/caribbean-pork-chops-with-apricot-sauce-417220 (may not work)