Cranberry BBQ Pork Chops

Recipes posted a year ago:

• Guacamole Coleslaw
• Ginger Marinated Flank Steak
• Pumpkin and Apple Chili

Thanksgiving is just around the corner for us.  That means it time to celebrate the bounty of fall – all the great flavors that are only available at the end of the harvest as winter threatens to shutter us in for the next few months.  One of those flavors is cranberries…only today we’re giving them a little different presentation than usual.

Gather Up (for the pork chops):

• 3 bone-in pork chops, about 1-1/2 lbs
• 2 tsp paprika
• 1 tbsp good balsamic vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp ground mustard
• 1 tsp garlic powder
• 1 tsp dried tarragon
• 1/2 tsp black pepper

 For the Cranberry BBQ sauce:

• 1/2 cup dried cranberries, unsweetened
• 3/4 cup apple cider vinegar
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp allspice
• 1/4 cup water

Combine all of the ingredients for the pork in a small prep bowl.  Whisk until it forms a thick paste, then spread liberally over both sides of the pork chops.  Let sit for about 20 minutes, covered.  Meanwhile, place all of the sauce ingredients in a blender and blend until smooth.  Start the grill and warm to medium-high (about 400 degrees) so that it is ready when the pork chops have finished their short marinade.

Pour the sauce into a small saucepan and bring to a boil.  Reduce heat to maintain a low simmer while the pork chops are “marinating” and cooking on the grill, stirring occasionally.  This will render a nice thick sauce.

Grill the pork chops for about 10 to 15 minutes per side, until the center just reaches 140 degrees when checked with a quick read thermometer.  Transfer to a plate to rest for a couple of minutes, then serve warm with the cranberry sauce on top.