Cranberry Chipotle Pork Chops

Ingredients: •  5 pork loin rib chops, cut 1-1/4 inches thick (about 3 pounds total) •  1 8-ounce can jellied cranberry sauce •  1/3 cup apricot or peach preserves or apricot or peach spreadable fruit •  1/4 cup chopped onion •  1 tablespoon lemon juice or cider vinegar •  1 canned chipotle pepper in adobo sauce or 1 jalapeño pepper, seeded and chopped

Directions: Trim any fat from the pork chops. In a grill: - with a cover arrange the preheated coals around a drip pan. Test for medium heat above the drip pan. Place the pork chops on the grill rack directly over the drip pan. Cover and grill the chops for 35 to 40 minutes or until the juices run clear. To broil:  - prepare sauce and pork chops as directed above, except instead of grilling place pork chops on the unheated rack of a broiler pan. Broil with the surface of the chops 3 to 4 inches from the heat for 18 to 22 minutes or until juices run clear, turning once. Serve as above. Meanwhile, for sauce, in a small saucepan combine the cranberry sauce, preserves or spreadable fruit, onion, lemon juice or vinegar, and pepper. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. To serve, brush the chops with sauce. Pass remaining sauce with chops.