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Adapted from "License to Grill" by Chris Schlesinger and John Willoughby.




Yield: 4 servings
Wine Suggestion
1997 Cooper Mountain Pinot Noir, Willamette Valley, Oregon

4 ripe peaches, halved and pitted
Four 14- to 16-ounce double thick rib or loin pork chops
2 1/2 Tablespoons vegetable oil
Salt and freshly cracked black pepper to taste

Molasses-Rum Barbecue Sauce

2 1/2 Tablespoons vegetable oil
1 large yellow onion, peeled and diced medium
2 Tablespoons ginger, minced
2 Tablespoons garlic, minced
1 cup rum of your choice
1/2 cup red wine vinegar
1 cup ketchup
1/2 cup molasses
1/4 cup lightly packed brown sugar
3/4 Tablespoon ground allspice
Pinch of ground mace
Salt and freshly ground black pepper to taste

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

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

In a small saucepan over medium heat, heat the oil until hot but not smoking. Add the onions and sweat, stirring occasionally, until transparent, 5 to 7 minutes. Add the ginger and garlic and sauté, stirring, for 1 minute. Add the rum, vinegar, ketchup, molasses, sugar, allspice and mace and bring just to a boil. Reduce the heat to low and simmer gently for 20 minutes. Remove from the heat, season to taste, and set aside.

Once the sauce is at the final simmering stage, place the chops on the grill directly over the hot fire and cook for 3 to 4 minutes per side to sear them well. When they are 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.

Shortly before the chops are done, place the peaches on the grill just at the edge of the fire, cut side down, grill for 3 to 4 minutes on each side, or until they are seared and tender.

During the last minute of cooking, brush both the chops and the peaches with the sauce. Allow to cook for 1 minute more, then remove from the grill and serve with the extra sauce on the side.

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