6 Boneless Pork chops
½ recipe of Southern spicy rub. Full Recipe to follow
1 Apple, mango chutney recipe (recipe to follow)
Rub down both sides of the chops very well with SUMMER IN THE SOUTH BAR – B – QUE RUB make sure to really rub it in. recipe to follow. Let meat rest about 35 minutes to an hour. Preheat grill on high and then turn down to medium. While meat is resting make the mango chutney. Grill chops about 7 minutes on each side. Time will vary with the thickness of your chop. Just make sure it is done and not dried out. When done remove from grill and plate, top with a thick stream of mango chutney. Garnish with spiced apple rings, parsley and fresh orange twists.

SUMMER IN THE SOUTH BAR – B – QUE RUB
5 Tbsp sweet and smoky paprika
¼ cup brown sugar
2 Tbsp salt
1½ Tbsp ground cumin
1 Tbsp ground allspice
1 Tbsp chipotle chile powder
2 tsp black pepper
Just whisk together and store it in an air tight container.

Butt kicking mango chutney Southern style
1 Mango, peeled and diced
¼ cup Apple cider vinegar
¼ cup Granulated sugar
¼ cup light brown sugar
2 green onions diced
1 small fresh banana pepper deseeded and diced
¼ cup. Chopped red cabbage
1 large clove garlic minced
¼ tsp. black pepper
¼ tsp. kosher Salt
¼ tsp. chipotle chile powder
¾ tsp. cinnamon
6 cloves
¼ Ground allspice
¼ cup Raisins
½ Granny Smith apple peeled, cored and diced

Combine all ingredients in a medium sauce pot over medium high heat and bring to a boil and reduce heat and simmer for about 20 to 25 minutes until it thickens.