Lambert Bridge Winery

2 T cumin
2 T paprika
salt and pepper
4 center cut pork chops, bone in
Peach BBQ sauce (recipe follows)

Combine the cumin and paprika in a small bowl. Liberally season the pork chops with salt and pepper. Sprinkle with the spice mixture and set aside.

Heat the barbeque to medium high. Grill chops on an oiled grill for 10-12 minutes on each side. During the last minutes of cooking, baste the chops with the bbq sauce, flip and repeat. Remove from heat and let rest. Serve with remaining sauce. Serves 4.

Peach BBQ Sauce
2 T olive oil
1 yellow onion, cut in half and sliced
4 fresh peaches, pitted, peeled and diced
2-3 medium tomatoes, roughly chopped
1/3 C cider vinegar
¼ C orange juice
¼ C brown sugar
salt and pepper

Using a saucepan, heat olive oil over high heat; once smoking, add onions. Stir occasionally and cook until golden brown. Add peaches and tomatoes. Cook for a few minutes, and then mix in the cider vinegar, orange juice and brown sugar. Season with salt and pepper and simmer for 20-25 minutes or until reduced by half. Cool and refrigerate until ready to use.