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1
Fire up the grill and get it nice and hot while you do some cooking inside.
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2
Slit the bootstrap tendon on the side of each chop (if there is one) in one place so the chops wont curl on the grill.
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3
Mix up a paste of the Creole Seasoning and oil.
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4
Rub this generously into the chops.
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5
Set aside.
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6
Get busy with the sauce.
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7
Slit the skin of the peaches on the bottom with an X, then plunge them into boiling water for 30 seconds.
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8
Remove, peel, and cut in half.
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9
Pluck out the pits, and slice the peaches up lengthwise.
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10
Drop the butter into a saucepan set over medium heat.
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11
Once it melts, add the ginger and cook til soft.
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12
Slide in the peach slices and brown sugar and give it all a gentle stir.
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13
Pour in the brandy and ignite with a match.
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14
Once the flame dies down, add the Mutha sauce and cinnamon and season with salt and pepper.
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15
Get out and check your grill.
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16
If youre using charcoal, spread a nice even coal bed and set the chops directly over the coals.
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17
When the juices rise up to the surface near the bone, give the chops a flip.
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18
Continue cooking til the meat reaches an internal temperature of 145 to 150 (see Cookin Perfect Pork, page 95).
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19
All in all, the chops should be done in 8 to 10 minutes.
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20
Dont overcook them.
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21
Serve em up on a platter with the sauce spooned all over.
