Yield: 6 Servings

2 T olive oil
1 sm onion,minced
3 lg cloves garlic,minced
1 t cumin,ground
1/4 t red pepper,ground
1 c ketchup
1/2 c malt vinegar
1/4 c soy sauce
1/4 c light brown sugar
2 T worcestershire sauce
1/4 t liquid smoke
6 pork chops,butterflied

1. Heat oil in medium saucepan over medium heat. Add onion, garlic,
cumin and red pepper. Cook, stirring often, until onion is tender; 5
minutes. Add all remaining ingredients except pork chops. Simmer
gently, stirring often, until slightly thickened, about 10 minutes.
Sauce can be refrigerated several weeks.

2. Prepare a medium-hot charcoal fire. When coals are coated wtih
gray ash, add chops. Grill, turning once, until cooked, 6 to 7
minutes per side. Brush with sauce about 5 minutes before finished.

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Yield: 1 Servings

2 T dijon mustard
1 t dry mustard
1 t salt
1/2 t pepper,freshly ground
4 to 6 iowa chops
3 T butter

HERB BUTTER ====================
2 T butter,Softened
1 T finely parsley,Chopped
1 T finely chives,Chopped
1/2 t lemon juice
1 salt and pepper

This is a pork chop recipe that will just melt in your mouth. [It
does too. Amazing... S.C.] From a collection that was tried in the
test kitchens at Hatfield Quality Meats.

Make a paste of the mustards, salt, and pepper and 2 tablespoons
butter. Rub this paste into the chops. Grill the chops over a very
hot charcoal fire for 4 to 6 minutes on each side. Place each chop in
tin foil and brush with the herb butter. Wrap each chop and place on
grill for 10 minutes. Brush chops with herb butter and serve.

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