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1
Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other.
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2
When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
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3
Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well.
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4
Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
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5
Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking.
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6
Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes.
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7
Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes.
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8
Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste.
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9
Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes.
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10
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).
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11
Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
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12
Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium.
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13
During the last 30 seconds of cooking on each side, baste the chops generously with the sauce.
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14
Check for doneness.
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15
Serve the chops hot with extra barbecue sauce on the side.
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16
Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill.
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17
If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.
