Here's your list:
1/2 C brown sugar
3 tsp sea salt
3 tsp freshly cracked black pepper
3 tsp sweet paprika
2 tsp garlic powder
- Mix rub ingredients together and massage into all sides of the chops. Let sit for about 30 minutes. You don't want to grill super-cold meat. That's a no-no.
- Put preserves into a small saucepan over low heat. Stir with a non-stick spatula. Once the preserves are sauce-like, turn the heat on as low as possible. Ignore the sweet stuff for the moment.
- Preheat your outdoor grill (or indoor if you're in grill hell and can't have an outdoor grill for whatever reason) on LOW.
- If you grill these suckers on anything but low, you will end up with BLACK chops. Black chops = shit on a shingle.
- Grill the chops until done - remember a teeny bit of pink won't kill you. Too many people kill pork and end up eating what looks, tastes, and feels like damn bark. You don't want bark. Got that?
- During the last 5-7 minutes of grilling, baste all sides of the chops with the peach glaze. Don't walk away. Don't close the lid. The sugars will caramelize - that's good times. Walk away? They will burn. See above for Damn Bark.
- Serve the remaining peach glaze. My kid referred to it as dippy. He lives for dippy of any kind.
I served the chops with homemade Asian slaw, steamed corn on the cob, and grilled semolina bread. Grilling it alongside the chops turned out to be a great idea.
If you made it through this post, you may just be a lucky wench! The first person to email me will be the lucky recipient of a large jar of my peach jam. G'head. I know you want it.