Pork Chops with Apple Jelly Glaze

Seasoning Blend

• 2 T Chimayo or New Mexico Chile Powder (1/2 Ancho 1/2 Chili Powder is a good substitute)

• 1 T sweet paprika

• 1 T packed brown sugar

• 3/4 tsp smoked paprika

• 1/2 tsp garlic salt

• 1/2 tsp coarsely ground black pepper

• 1/2 tsp kosher salt

• 1/4 tsp Old Bay Seasoning

Glaze

• 1/2 C. Apple Jelly

• 1 T freshly squeezed lemon juice

• 1/2 Granny Smith Apple, peeled and grated

About 1/4 C. Canola Oil

1/4 C. finely chopped chives

1. Place the pepper flakes in a small bowl and pour the boiling water over them to let them re-hydrate. Combine all remaining brine ingredients in a mixing bowl and blend with an immersion blender. Stir in the pepper flakes.

2. Place the chops in an XL resealable bag and pour over the brine. Squeeze out any excess air, seal the bag, and evenly coat. Refrigerate 2-3 hours.

3. Preheat one grate of a well-oiled charcoal or gas grill to high, and another to low.

4. Combine all of the seasoning blend ingredients.

5. Place all of the glaze ingredients in a bowl and set aside.

6. Remove the chops from the brine, letting any excess brine remain in the bag. Lightly pat dry with paper towels.

7. Sprinkle the seasoning blend evenly on all sides of the chops.

8. Using our hands or basting brush, evenly but lightly coat with canola oil.

9. Place the chops on the high heated grate, and keeping the lid open, do not move the cops until well marked and lightly charred, about 3 minutes.

10. Repeat on the second side for another 3 minutes.

11. Move the chops to the low grate and close the lid. Open the lid every few minutes to flip and move as necessary. About 8 minutes for medium, about 10 minutes for medium well, and 12 minutes for well done. The chops will continue to cook as they are glazed.

12. Stir the glaze or give a quick shake. Brush on the first side, flip, and brush on the second side. Remove the chops from the heat and let rest for 5 minutes.

Sprinkle with chives and serve.