Instructions: 1. In a large container or shallow glass baking dish, combine 2 tablespoons of chili powder, 1/2 cup of orange juice, the juice of 1 lemon, 4 tablespoons of honey, 4 tablespoons of ketchup, 1 teaspoon of ground cumin and 4 tablespoons of mango chutney. Mango chutney is a condiment sold on the shelves of any supermarket.

2. In large baking dish pour honey-chili rub over the chops. The chops need to marinate overnight or for a few hours.

3. Preheat a broiler or a grill for 30 minutes on medium heat with the lid closed. Remove chops from marinade, letting the excess drip back into the container. Season chops with salt and pepper. Brush the grill with cooking oil and lay pork chop on grill. Cook for about 20 minutes, 8 to 10 minutes on each side. Turn frequently to avoid burning.

Peach Fritters:
1. In one bowl, combine 1 cup of unbleached white flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. In another bowl, mix 2 whole eggs, 2 tablespoons of honey, 4 ounces of dark beer and 1/2 cup of milk. Pour the liquid mix into the flour and whisk together. Be careful not over mix and allow the flour to stay lumpy. Allow the batter to rest for 30 minutes.

2. Cut 6 ripe peaches into 8 sections. Dredge in flour on a cutting board.

Roll the peach slices and cover with flour. Drop dredged peaches into fritter batter.

3. Fill a deep fryer or cast-iron skillet with vegetable oil and pre-heat the oil for about 5 minutes until it is very hot, but before the oil starts to smoke. Be cautious when cooking with hot oil. Using tongs, carefully place the peach fritters into the oil. Fry only a few fritters at a time, so they do not stick to each other. When they are golden brown, drain on paper towels. Serve warm while the remainder are being cooked.

NOTES : This fun summer platter provides a savory exotic flavor to your average barbecued pork chops.

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