Instructions: To make the Pork Chops: In a small bowl combine soy sauce, sesame oil, garlic, and anise powder. Place pork chops in a large plastic resealable bag. Pour marinade over chops; close bag. Marinate in refrigerator for 2 to 3 hours, turning occasionally.

Meanwhile, make the Sauce: In a 2-quart saucepan place chicken broth, roasted red peppers, apricots, garlic, and lemon zest. Simmer over low heat for 30 minutes, stirring occasionally.

In a blender or food processor, puree until smooth and thickened. Adjust consistency by adding more chicken stock to thin or using heat to reduce and thicken, as needed. Add soy sauce, to taste. Keep warm.

Remove chops from bag; discard marinade. Place chops in center of cooking grate. Grill 12 to 16 minutes for medium (160 degrees) or 17 to 20 minutes for well-done (170 degrees), turning once halfway through grilling time.

Serve each chop with some sauce and jasmine rice.

This recipe yields 6 servings.

Wine Recommendation: A Gamay Beaujolais Nouveau will have plenty of fruit to support this saucy dish.

Beer Recommendation: Try a dry, pale lager from Southeast Asia, such as Thailand"s Singha, to celebrate each distinct flavor in this dish.

Comments: The grill adds a special dimension to this delicious, authentic Asian dish.

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