4, 2" Thick Pork Chops
1 tsp Olive Oil
1 15 oz. jar apricot preserves
1/4 cup chicken broth
1/4 cup honey
3 tbsp. horseradish (or to taste)
1 tsbp. chopped fresh parsley
2 tsbp Dijon mustard
1 tsp. chopped fresh thyme
Preheat grill or ceramic smoker (excellent when done this way) to medium heat. Lightly coat outside of chops with John Henry's Orange Dill Rub. On gas grill, cook for 3 minutes to a side and flip putting cross marks on chops until they're golden brown (approx 12 minutes). If using ceramic smoker with lump charred hickory, close lid at 350-400 degrees and don't touch for 8-10 minutes and they'll be perfect.
Whisk together all ingredients in a small saucepan. Cook over medium heat, whisking frequently, 3 to 4 minutes or until thoroughly heated and sauce is a pourable consistency. Use immediately, or store in an airtight container in refrigerator up to 1 week. Makes about 1 1/2 cups.
Serve over pork chops with marinated asparagus and rosemary potatoes.