Good Ol' Grilled Pork Chops

Spice Rub:
3 tablespoons ground paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons brown sugar
4 rib pork chops, about 1 1/2-inches thick (12 ounces each)

Sauce:
2 cups Jack Daniel's Tennessee Hickory Mesquite Grilling Sauce
5 peaches (frozen peaches may be substituted), pitted and cubed
1/2 cup orange juice
1/3 cup brown sugar

Preheat the grill to medium-high heat.

Make the spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.

Make the sauce: In a saucepan, combine the Jack Daniel's Tennessee Hickory Mesquite Grilling Sauce with the peaches, orange juice and brown sugar. Bring the mixture to a boil, then reduce the heat and simmer until the mixture begins to thicken slightly, about 15 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids).

Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl. Put the chops on the grill to cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness. Serve the chops hot with extra sauce on the side.