Apple-Brandy Grilled Pork Chops

1 cup apple cider, sauce or juice
1/4 cup plus 1 tablespoon brandy
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
4 pork chops
1 teaspoon Essence (Bayou Blast)

1 tablespoon unsalted butter
1 tablespoon AP Flour

To make the marinade, in a bowl, combine the apple cider, brandy, brown sugar, mustard, oil, 1 teaspoon of salt, 1/2 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.

Place the chops in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.

Preheat the grill to medium-low heat (230 degrees to 250 degrees F).

Remove the pork from the marinade and pat dry, saving the marinade, and season on all sides with the Essence and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Grill the pork with the grill lid closed, turning several times, until an instant-read thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat (about 45 minutes, depending on the thickness of the meat).

While pork is grilling, melt 1 tbsp butter in small saucepan. Whisk in 1 tbsp flour and continue whisking until light brown. Add left-over marinade. Bring to boil and let simmer for 5 minutes or until gravy thick.

Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before serving/slicing. Top with gravy/sauce.

Serving Size: makes 4 single pork chop servings