Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Pork chops, center cut, 3/4
-inch thick
1 c Wood chips, prefer
-Applewood *
Peach and Citrus Chutney,
-(see recipe)

----------------------FAR EASTERN RUB---------------------------
1 tb Dry Mustard
1 1/2 ts Ground Cumin
1 1/2 ts Madras-Style Curry Powder
1 1/2 ts Sweet Hungarian Paprika
3/4 ts Salt
1/4 ts Ground Hot Red (Cayenne)
Pepper
1/8 ts Ground Allspice
1/8 ts Ground Cloves

* Soak wood chips in water for at least 30 mins and drain.

1. Make the dry rub: In a small bowl, combine all the ingredients.
Rub all over the prok chops. Cover and refrigerate for at least 30
mins or upt to 2 hours.

2. Make a charcoal fire in grill.

3. Toss half of the chips on the coals. Place the chops on a lightly
oiled grill and cover immediately. Cook, turning once, until seared
on both sides, about 6 mins. Move the pork chops to the cooler edges
of the grill and add the remaining chips to the coals. Cover the
grill and cook until the meat shows no sign of pink when cut to the
bone, about 20 mins.

4. Serve the pork chops immediately with the peach chutney.

Makes 8 servings from Clyde Nelson of The Home Ranch of Clark, CO.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook

From: Dan Klepach Date: 06-14-95 (159) Fido:
Cooking

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