Grilled Double-Thick Pork Chops with Grilled Peaches
and Molasses-Rum Barbecue Sauce

Adapted from License to Grill by Chris Schlesinger and John Willoughby, (William Morrow, 1997.)

Serves 4

Ah, the joys of eating a double-thick pork chop. These days a pork chop weighing almost a pound is an anomaly in a supermarket, but when you tell your butcher to cut you four really fat ones, he's likely to ask what time he should be at your house for dinner. If there's a choice, I prefer the rib chops, because they look a little neater. These chops are going to be really thick, so we use the "sear 'em hard and quick and then move 'em to the side" method. If we left them over the flames, they would surely burn prior to being cooked through. Unless you have highly developed griller instincts, you're going to have to nick, peek, and cheat several times to know when these chops are done, which is no problem, since it does not hurt the chops at all. Use the glaze at the last minute to add an extra caramelized crust. The grilled peaches are not only excellent with pork but they go well with just about any other grilled meat, too.

• 4 14- to 16-ounce double-thick rib or loin pork chops
• 2 tablespoons vegetable oil
• Salt and freshly cracked black pepper to taste

For the Sauce:

• 2 tablespoons vegetable oil
• 1 large yellow onion, peeled and diced medium
• 2 tablespoons minced ginger
• 2 tablespoons minced garlic
• 1 cup rum of your choice
• 1/2 cup red wine vinegar
• 1 cup catsup
• 1/2 cup molasses
• 1/4 cup lightly packed brown sugar
• 1 tablespoon ground allspice
• Pinch of ground mace
• Salt and freshly cracked black pepper to taste
• 4 ripe peaches, halved and pitted

1. Build a small fire in one side of the grill, using enough charcoal to fill a shoebox.

2. Rub the chops lightly with the oil, sprinkle with salt and pepper to taste, and set aside while you begin the sauce.

3. In a small saucepan over medium heat, heat the oil until hot but not smoking. Add the onions and sauté, stirring occasionally, until transparent, five to seven minutes. Add the ginger and garlic and sauté, stirring, for one minute. Add the rum, vinegar, catsup, molasses, sugar, allspice, and mace and bring just to a boil. Reduce the heat to low, and simmer gently for 20 minutes, then remove from the heat, season to taste, and set aside.

4. Once the sauce is at the final simmering stage, place the chops on the grill directly over the hot fire and cook for three to four minutes per side to sear them well. When they are nicely seared, move them to the side of the grill with no fire and let them cook slowly for about 10 minutes per side. To check for doneness: Cut into one chop to make sure it is cooked through and slightly pink at the center.

5. Shortly before the chops are done, place the peaches on the grill just at the edge of the fire, cut side down, and grill for three to four minutes on each side, or until they are seared and tender.

6. During the last minute of cooking, brush both the chops and peaches with the sauce. Allow to cook for one minute more, then remove from the grill and serve with the extra sauce on the side.

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