Grilled Pork Chops with Orange Barbecue Sauce

• 1 quart plus 1/4 cup fresh orange juice, preferably blood orange juice
• 2 tablespoons light brown sugar
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons ancho chile powder, or other pure chile powder
• 1 teaspoon ground cumin
• 8 bone-in pork chops, about 1 inch thick (10 to 12 ounces each)
• 1 cup ketchup
• 6 garlic cloves, thinly sliced
• 4 jalapenos, thinly sliced crosswise
• 1/4 cup red wine vinegar
• 1 tablespoon fennel seeds
• Salt
• 1 orange, preferably a blood orange, sliced crosswise (8 slices)

1. In each of 2 large resealable plastic bags, combine 2 tablespoons of the orange juice, 1 tablespoon of brown sugar, 1 tablespoon of olive oil, 1 teaspoon of chile powder and 1/2 teaspoon of cumin.
2. Seal the bags and shake to mix.
3. Add 4 pork chops to each bag, seal and shake again to coat the chops.
4. Refrigerate for at least 4 hours.
5. Light a grill.
6. In a large saucepan, combine the remaining 1 quart of orange juice with the ketchup, garlic, jalapenos, vinegar and fennel seeds and bring to a boil, stirring once or twice.
7. Simmer over moderate heat, stirring occasionally, until reduced to 2 cups, about 30 minutes.
8. Season the barbecue sauce with salt.
9. Season the pork chops with salt and grill over a medium-hot fire until nicely charred and just pink in the center, about 12 minutes per side.
10. Brush a thick layer of barbecue sauce on each chop, cover the grill and cook until the pork is nicely glazed, about 3 minutes.
11. Top each chop with an orange slice and serve.

orange juice, light brown sugar, extravirgin olive oil, ancho chile powder, ground cumin, pork chops, ketchup, garlic, jalapenos, red wine vinegar, fennel seeds, salt, orange

Taken from www.foodandwine.com/recipes/grilled-pork-chops-with-orange-barbecue-sauce (may not work)