Instructions: For the Roasted Red Pepper Sauce: Heat the grill or broiler. Cut the flat sides off the peppers in slabs. Arrange them in a single layer on the grill or 4 inches beneath the broiler, skin-side to the heat. Roast until blackened, about 10 minutes. Wrap the peppers in foil. When theyre cool enough to handle, about 15 minutes, remove the skin and discard. Coarsely chop the peppers and set them aside.

Heat the oil in a heavy saucepan over medium heat. Add the shallot, garlic, jalapeno and salt and pepper to taste. Cook, stirring often, until they soften slightly, about 3 minutes. Do not brown. Add the chopped tomato; turn the heat to high. Stir until most of the moisture evaporates, about 2 minutes. Add the peppers and the honey; mix well. Stir in the vinegar and cook until the liquid is reduced by two-thirds, 1 to 2 minutes. Add the stock. Gently bring to a boil, reduce the heat to low and simmer for 5 minutes.

Remove from the heat, let cool slightly, place in a blender and puree until smooth. Strain the sauce through a fine mesh sieve. (This can be made 2 days ahead and refrigerated. To serve, gently reheat in a medium saucepan.) Return to the saucepan. Whisk in the butter, 1 piece at a time, until melted. Taste; adjust seasoning. Serve hot.

Combine the honey, coriander seeds, fennel seeds, cardamom pods and cloves in a saucepan (the honey will boil over in a small saucepan). Gently bring to a boil. Reduce the heat and simmer until the honey becomes dark amber-colored, about 15 to 20 minutes. Remove from the heat. Carefully pour the vinegar into the pot to avoid splattering. Stir well. Pour the mixture through a sieve to remove the spices and discard them. Set aside the honey at room temperature. This makes about 1 cup; youll have about 3/4 to 1/2 cup leftover for other uses.

Heat the grill. Lightly brush both sides of the pork chops with the oil. Generously season with salt and pepper. Grill the chops over a hot fire, turning as necessary, until theyre no longer pink in the center, about 8 minutes a side. Remove them to a serving platter. Serve warm, brushing both sides of the chops with the honey glaze. Top with the Roasted Red Pepper Sauce.

This recipe yields 6 servings.

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