Fire Up The Grill

"To lie sometimes on the grass
under trees on a summer's day,
listening to the murmur of the water
or watching the clouds float across
the sky, is by no means a waste of time."

John Lubbock (UK) 

banker, politician, philanthropist, scientist

Raspberry Balsamic Chipotle Grilled Pork Chops

Cook's Notes: The tasty BBQ sauce has a little kick with a touch of raspberry sweetness. It makes 2 cups and is enough for 4- 6 pork chops or a rack of ribs. Any leftover sauce, refrigerate in a covered jar. Oh, sooo good! Can be made ahead.

Recipe from closetcooking.com
Cooking tip: For easier prep arrange all sauce ingredients on the counter next to the blender, adding in each one on the list.
Ingredients:

Raspberry Balsamic Chipotle BBQ Sauce

• 2 cups raspberries fresh (or thawed frozen) 
• 1/2 cup ketchup 
• 2 TB. seedless raspberry preserves/jam 
• 2 TB. honey 
• 2 TB. good white balsamic vinegar or Pomegranate Quince 
• 1 TB. soy sauce (or tamari for gluten-free) 
• 1+ chipotle chili in adobo, chopped, drained on a paper towel 
• 1 clove garlic, grated 
• 1 tsp. Worcestershire sauce 
• 1 tsp. Dijon mustard 

Grilled Pork Chops

• 4-6 pork chops 
• salt and pepper to taste 

Directions: 

For the sauce

• Puree everything in a food processor or blender. It is an option to strain seeds but it was not a problem for me with seeds in sauce.

For the Grilled Pork Chops

• Heat the grill or a grill pan to medium-high heat, season the pork chops with salt and pepper to taste, place them on the grill and cook until lightly golden brown on one side, about 8 minutes, flip them and cook until the pork chops are done, about 8 minutes, before basting in the BBQ sauce and enjoying them! 
• Baste chops frequently with sauce during the cooking time. 
• Option: Add 1 teaspoon liquid smoke to the BBQ sauce.