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.)