Pork Chops with Apricot Brandy Glaze

Ingredients:
8 pork chops, at least 1-inch thick (I prefer bone-in for the juiciness)

Spice Rub:
1 tablespoon sweet paprika (I used a combination of sweet and smoked)
1 tablespoon garlic powder
1 tablespoon dried thyme
1.5 teaspoons salt
1 teaspoon freshly ground pepper

For the apricot-brandy glaze:
½ cup apricot jam
2 tablespoons brandy or apricot brandy
1 tablespoon dry mustard
juice of 1 lemon

Directions:
Mix all ingredients of spice rub together in a bowl.
Rub generously on both sides of each pork chop.

To make the glaze, heat the jam in a small saucepan over low heat. Stir in the brandy, mustard, and lemon juice. Remove from heat and set aside. When ready to use, reheat while whisking contantly.

Grill the pork chops over medium-high heat, turning once, about 3-4 minutes per side. Move the chops to an unheated part of the grill and brush the glaze onto both sides. Cover the grill and cook for 2-4 minutes. Pork chops should be just faintly pink inside. Try your hardest not to overcook them, as they become dry in just a few too many seconds over the coals. (My husband never grills without his trusty digital thermometer. He lets the pork chops come to 150 degrees Fahrenheit and then he lets them rest for a few minutes under tin foil.)

Skirt Steak with Garlic Cilantro Sauce

This is also good on chicken breasts . . .

For Sauce:
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsley chopped cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne

For Steak:
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb skirt steak, cut crosswise into 3- to 4-inch pieces

Preparation:

Make Sauce:
Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.

Grill Steak:
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.

Heat an oiled well-seasoned ridged grill pan (can also be done on the BBQ) over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.