Natural pork cutlets on the bone with peach-mustard sauce

Ingredients:

For pork:

• 6 natural bone-in pork chops, cut from the center loin (2.5 cm thick, about 2,000 g total)
• 1 tbsp light brown sugar
• 1 tbsp paprika
• 1 teaspoon ground coriander
• 1 tsp onion powder
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• Coarse salt and freshly ground pepper

For the peach mustard sauce:

• 3 peach, cut in half and peeled
• 1.5 cups apple cider vinegar
• 1 tbsp and 2 tbsp peach jam
• 6 crushed garlic cloves
• 2 tablespoons Worcestershire sauce
• 4 tsp mustard powder
• 3/4 tsp hot red pepper flakes pepper
• Coarse salt
• Vegetable oil for greasing

Preparation:

1. Prepare the pork: In a large baking dish, combine brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt, and 1/4 teaspoon pepper.
   
   Prick the pork cutlets on both sides with a knife (about 12 punctures per side). Place the cutlets in a baking dish and coat them in the spice mixture. Cover and refrigerate for at least 4 hours, or preferably overnight.
2. Prepare the sauce: In a medium saucepan, combine vinegar, jam, garlic, Worcestershire sauce, mustard powder, pepper flakes, and 3/4 teaspoon salt.
   
   Bring to a boil, then reduce heat to low and simmer for 8 minutes, stirring occasionally, until the sauce thickens slightly. Let the sauce cool completely. Set aside 1/4 of the resulting sauce in a separate bowl for basting the meat. Set the remaining sauce aside.
3. Remove pork from the refrigerator 30 minutes before cooking.
   
   Preheat the grill to medium heat and lightly oil the grates. Place the patties on the grill, cover, and cook for 4 minutes, until charred. Then flip and brush with sauce, cover, and cook for another 3 minutes.
   
   Remove the lid and continue cooking for another 8 minutes, until golden brown and crisply charred, turning and brushing with sauce every 2 minutes. Transfer the meat to a cutting board and let it rest for 5 minutes.
4. Meanwhile, lightly brush the peaches with vegetable oil and place them cut-side down on the grill. Cover and grill for 1–2 minutes per side, until charred. Serve the natural pork chops with the grilled peaches and sauce.
   
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