Pork Chops w/Apricot Brandy Glaze
MAKES 4 SERVINGS
Olive or vegetable oil for coating
8 pork loin or rib shops, bone in or boneless, at least 1 inch thick
1 Tbsp sweet paprika
1 Tbsp garlic powder
1 Tsp dried thyme
1 1/2 Tsp salt
1 Tsp ground pepper
Apricot Brandy Glaze:
1/2 cup apricot jam
2 Tbsp apricot or other brandy
1 Tbsp dry mustard
Juice of 1 lemon
Prepare a charcoal or gas grill for direct grilling over medium-high heat.
Oil the grill rack and score the edge of each chop a few times to prevent curling.
Mix paprika, garlic powder, thyme, salt and pepper in a small bowl. Rub generousely on both sides of chops.
Heat the jam in a small saucepan over low heat. Stir in brandy, mustard and lemon juice. Set aside, but reheat over medium heat, whisking constantly, just before using.
Grill the chops directly over the heat source, turning once, until well browned, 3-4 minutes per side. Move chops to the unheated portion of the grill and brush generously with the warm glaze on both sides. Cover the grill and cook for 204 minutes more to let the glaze set and the chops finish cooking. Check for doneness.
Transfer chops to a platter, loosely cover, and let rest 3-5 minutes before serving.