4 bone-in pork chops (1-inch thick)
1 cup mesquite wood chips

TO-DIE-FOR MARINADE:

1/4 cup pear or apple sauce
1/4 cup canola or olive oil
2 tbsp. honey or molasses
1 tbsp. granulated or powdered garlic
1 tbsp. granulated or powdered onion
1 tbsp. powdered ginger
1 tbsp. ground pepper
1 tsp. powdered chipotle pepper

Trim visible fat off of four 1-inch thick pork chops. Whisk marinade ingredients to paste or glaze consistency. Place pork chops in a sealable container, and spoon marinade over them, making sure they are completely covered on all sides. Marinate in the refrigerator for at least two hours. For more than four pork chops, adjust marinade ingredient amounts accordingly. Don’t skimp - when in doubt, use more of everything!

Soak at least one cup of mesquite wood chips for 30 minutes. While they are soaking, light up the charcoal. Make sure to heat the grill on the charcoal for a few minutes - this will result in better grill lines on the chops. Drain the soaked mesquite wood chips. Just before placing the meat on the grill spread the mesquite wood chips on the coals. As the smoke rises, place the chops on the grill. Cook approximately 8 minutes on each side.

After chops are cooked, place them on a plate, serve them, and watch them disappear into soon-to-be-smiling mouths!! Then remind your family/guests that it's impolite to smile and chew at the same time...

Variations: Use more and different spices. Use hickory or other wood chips. Use cayenne pepper instead of chipotle. Try some sesame oil in addition to canola/olive.

Note: I’ve never used a gas grill, but I’m sure you could find a way to use this recipe with one. Have fun!

Serves 4.

Submitted by: Bruce Wilkison