Ingredients
Scale
Dry Rub
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1 teaspoon seasoned salt
- 2 teaspoons dry mustard
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 2 teaspoons fresh cracked pepper
- 1 teaspoon ancho chile powder
- 1 teaspoon instant coffee granules
Glaze
- ¾ cup apricot preserves
- ½ cup maple syrup
- ¼ cup orange juice
- 2 tablespoons Dijon mustard
- 1 tablespoon triple sec
- 2 teaspoons grated orange peel
- ½ teaspoon salt
- ½ teaspoon fresh cracked pepper.
- Olive oil cooking spray
- 2 pounds Portehouse Pork Chops
- 5 apricots, halved and pitted
- fresh thyme for garnish
Instructions
- Preheat grill on medium heat.
- In a large bowl, combine all the dry rub ingredients and whisk with a fork until seasoning has mixed well.
- In a small saucepan over medium heat, combine all glaze ingredients and cook until mixture comes to a boil. Whisk to mix well and remove from heat to thicken.
- Sprinkle dry rub generously over both sides of each pork chop. Spray grill rack with olive oil and place pork chops on grill. Grill for 5-7 minutes on each side, cover. Lower heat, brush pork chops with glaze on each side and cook for 4 minutes more. Remove from heat, cover with aluminum foil to keep warm.
- Place apricots on the grill, cut side down and brush with any leftover glaze. Grill apricots for 2 minutes or until grill marks appear. Serve pork chops with apricots and a sprinkle of fresh thyme.