Wood Grilled Apricot Basted, Double Cut Pork Chop

August 28, 2011 -- This recipe is courtesy of Carol Buckantz, the executive chef at Shiraz on the Water, the restaurant at Hilton Indian Lakes Resort in Bloomingdale

Ingredients:
2 each Double Cut Pork Chops
1/2 cup Apricot preserves
3 Tablespoons stone ground Mustard
As needed, salt and pepper

For Chutney Relish:
1 each Red Onion, medium dice
2 each Peaches, fresh, peeled, diced
1 each Red Pepper, diced
1/4 cup Orange juice
2 Tablespoons Cilantro, fresh, chopped
2 dashes Curry powder

Directions:
1. Ask butcher for double cut pork chops,(hold up better for grilling)

2. Coat very lightly with oil and season with salt and pepper

3. In a small bowl combine the preserves and the mustard, mix, save for basting

4. Heat grill to approx 400 degrees (if you can use wood chips in your grill that would better, clean grates of grill before laying meat on)

5. Place meat on grill and make sure top is on, let cook a few minutes, then rotate a quarter turn, repeat cooking a few minutes and then turn over. Once you turn it over then you can start brushing the apricot preserve mixture on. Cook the other side and then turn over once again and baste other side. If you see your grill is too hot, adjust temp down to finish cooking or you can remove from grill and finish in oven. Your ending temperature needs to be 145. When you remove from grill or oven baste with preserves one more time for a nice glaze

6. For the relish/chutney, in a mixing bowl add the diced onion, peaches, red pepper.

7. Heat a medium saute pan, add a little oil, add curry powder (curry will release flavors in oil). Add the items from bowl and for just a few minutes sauté. You don't want any of the fruits or vegetables to be over cooked. Want a light saute. Add cilantro and orange juice last and remove from heat. Serve room temperature over the pork

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