Peach-Glazed Pork Chops

I like pork chops.  I like pork chops a lot.  I found this recipe in Cooking Light and it's my favorite.  This recipe is easy and packs in tons of flavor.  

Prep time: 25 minutes        Cook:40-45 total                Marinate: 30 minutes to 4 hours (longer is better)

serves 6

Ingredients

• 3 cups chopped peeled peaches (about 1 1/2 pounds, but I used two cans of peaches, juice drained)
• 1 cup dry white wine (I used chicken broth)
• 1/4 cup sugar
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tablespoons white wine vinegar (I used red wine vinegar because I didn't have any white wine vinegar and it tasted good)
• 2 tablespoons molasses
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 6 (6oz) bone-in center-cut pork chops

 Directions

1. Combine first 3 ingredients in a small saucepan and bring to a boil.  Cover, reduce heat, and simmer for 25 minutes.  Uncover and simmer 5 additional minutes.
2. Meanwhile, mix salt, pepper, paprika, chili powder, and cayenne pepper in a small bowl.  Set aside.
3. Place peach mixture in a food processor and process until smooth. Add pepper mixture, molasses, and vinegar.  Pulse to combine.
4. Pour half the  mixture into a zip-lock baggie, add the pork chops and let set in the fridge for 4 hours.
5. Reserve the other half of the mixture in the fridge for basting the pork chops while grilling. 
6. Prepare grill.
7. remove pork from bag; discard marinade. Coat grill with nonstick cooking spray, place pork on the grill.
8. Grill 10 minutes or until pork is done; turning once.  Baste pork every 2 minutes for the first six minutes of grilling.