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1
Light grill charcoal and get to medium heat (can hold hand over coals 4-5 seconds).
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2
While grill heats, prepare chops and sauce.
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3
Chops:
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4
Combine coriander, paprika, cumin, 1 Tbsp salt, 3 Tbsp black pepper, and 1 Tbsp brown sugar in small bowl; mix well. Rub the pork chops generously on both sides with the spice rub. Set the chops aside while making the sauce.
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5
Sauce:
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6
In large skillet over medium heat, heat oil until hot. Add onion; cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add peaches, ginger and tomatoes; cook, stirring frequently for 2 minutes. Stir in vinegar, orange juice, remaining 1/3 cup brown sugar, allspice and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer until the mixture is reduced by about half and thickened slightly, about 20 minutes.
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7
Taste the sauce and adjust the seasonings, then transfer the sauce to a blender or food processor and puree until smooth. Reserve 1/4 cup sauce for basting the chops; pour the remaining sauce into a small serving bowl.
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8
Cook the chops on the grill, turning once, until they reach the desired doneness, 8 to 10 minutes a side, baste the chops generously with sauce.
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9
Serve the chops hot with extra barbecue sauce on the side.
