<div class="recipeIngredients">Mesquite-rubbed BBQ Pork Chops</div>

6 center cut pork chops (8 ounces each)

1 cup barbecue sauce

1 cup pineapple juice

½ cup olive oil

1 tablespoon orange marmalade

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon bourbon or whiskey

1 teaspoon honey mustard

1 tablespoon fresh garlic

1 teaspoon minced ginger

1 teaspoon fresh thyme leaves (can substitute dry)

Salt and pepper

1 medium onion, chopped, for 1 cup

2 tablespoons cornstarch stirred into 1 cup water

6 tablespoons mesquite rub (recipe follows)

Place chops in glass or ceramic pan.

In a large bowl (or jar with a lid) mix the barbecue sauce, pineapple juice, olive oil, marmalade, soy sauce, Worcestershire sauce, bourbon, mustard, garlic, ginger, thyme and salt and pepper until well combined. Pour marinade over chops and refrigerate 1 to 48 hours; the optimum time is over night.

When ready to cook, remove chops to a plate and reserve marinade.

Place sauce pan on stove with a small amount of olive oil. When oil is hot add onions and saute until caramelized, about 2 to 3 minutes. Add reserved marinade and cornstarch mixture and simmer until thickened. Your sauce is now ready for action.

Preheat grill or get the charcoal burning. While waiting, take chops and rub generously with mesquite rub on both sides. Sear chops on direct heat on both sides for 2 to 3 minutes then move to indirect heat until internal temperature of 145 degrees, about 12-15 minutes.

Dip chops into sauce, place back on grill to caramelize, about 2 minutes. Serve immediately with extra sauce on the side.

Serves six.

Chef Josef Yurisich, Pheasant Run Resort, St. Charles

Mesquite Rub

<div class="recipeIngredients">2 teaspoons garlic powder</div>

2 teaspoons onion powder

6 tablespoons smoked paprika

1 teaspoon cumin

2 teaspoons chili powder

2 teaspoons ground black pepper

2 teaspoons ground mustard

1 teaspoon dried sage

1 teaspoon dried rosemary

1 teaspoon brown sugar

1 teaspoon salt

1 teaspoon smokey mesquite seasoning

<div class="recipeDirections">Place all ingredients in food processor and whirl until blended. Store in an air tight container.</div>

Chef Josef Yurisich