Lunch: Grilled Pork Chops with Chunky Andouille Barbecue Sauce

Go completely southern: Serve the chops with cornbread, coleslaw, and ice-cold beer.

Ingredients

Nonstick vegetable oil spray
1 1/2 cups diced andouille sausage (about 7 ounces)
1 1/2 cups chopped onion
2 cups tomato sauce
1/4 cup balsamic vinegar
1 tablespoon dark brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
6 1-inch-thick rib pork chops
Additional chili powder and ground cumin

Instructions

Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sauté sausage and onion in heavy large saucepan over medium-high heat until onion begins to brown, about 8 minutes. Add tomato sauce, vinegar, sugar, 2 teaspoons chili powder, and 1 teaspoon cumin. Bring to boil; remove from heat.
Meanwhile, sprinkle chops on both sides with salt, then chili powder and cumin. Grill chops until cooked through but not dry, about 9 minutes per side.
Serve chops with sauce.

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