Instructions: To prepare grill: Build multi-level fire in grill, leaving one-quarter of bottom free of coals. Bank coals in remaining three-quarters of grill so they are three times as high on one side as on the other. Heat until all coals are ignited and temperature has died down to medium. (Note: If you can hold your hand about 5 inches above grill grid over area where coals are deepest for 4 to 5 seconds, temperature is correct.)

To make Spice Rub: Meanwhile, in small bowl, combine coriander, paprika, cumin, salt, pepper and brown sugar. Mix well. Rub pork chops generously on both sides with mixture. Set aside.

To make Sauce: In large saute pan or skillet over medium-high heat, heat oil until it is hot but not smoking. Add onions. Saute, stirring occasionally, for 11 to 13 minutes, or until golden brown. Add peaches, ginger and tomatoes. Cook, stirring frequently, for 2 minutes. Stir in vinegar, orange juice, sugar, allspice, salt and pepper.

Bring mixture to a boil. Reduce heat. Simmer for 20 minutes, or until mixture is reduced by half and has thickened slightly. Taste for seasoning. Transfer sauce to blender or food processor. Puree until smooth (note: be careful with hot liquid). Reserve 1/4 cup sauce for basting. Pour remaining sauce into small serving bowl.

To cook chops: Put chops on grill over coals. Cook, turning once, until done to your liking, 8 to 10 minutes per side for medium. During last 30 seconds of cooking on each side, baste chops generously with sauce. (Note: To check for doneness, poke meat with finger to check its firmness level. If youre unsure, nick, peek and cheat: Make 1/4-inch cut in thickest part of chop and peek at center to be sure it is just slightly less done than you like it.)

To serve: Serve chops hot, passing remaining barbecue sauce on side.

This recipe yields 4 servings.

Cooks Notes: Keep in mind that you might have to go to a butcher shop to get chops 1 1/2 inches thick and that this recipe requires some stove-top cooking. Also, the rub and sauce have sugar in them resulting in lots of caramelized flavor, but you have to watch the chops carefully to be sure they dont burn.

Fire Cooking" by Chris Schlesinger and John Willoughby"

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