CB's Grilled Pork Chops with Garlic, Citrus, and Cilantro

• 4 pork chops
• canola oil spray
• coarse salt

Sauce

• 1 generous Tbsp minced garlic
• 1/3 cup fresh orange juice (at least 2 oranges), zest reserved for garnish
• 2 Tbsp fresh lime juice with pulp (1 lime), zest reserved for garnish
• 2 Tbsp olive oil
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• 1/2 tsp coarse salt
• 1/3 tsp red pepper flakes
• scant 1/2 tsp anchovy paste
• 1 tsp butter to finish prior to serving

To make the sauce, mix together all of the ingredients except the butter and citrus rinds in a large glass or non-reactive bowl, and let rest for 3 hours so that flavors will meld. Prior to use, heat on low until vapors appear; then lower to a simmer. Just before serving, add the butter. Ladle over chops, and serve with grated or sliced citrus to taste.

Preheat one side of your grill to medium high for direct grilling, and reserve the other side of the grill for indirect cooking in a tray or pan.

Season chops on both sides with pinches of salt, and spritz with canola oil.

Grill chops over direct heat for 3 to 4 minutes per side until grill marks appear. To finish cooking, remove chops from direct heat, and finish in the pan. Serve on platter with sauce. Garnish with grated or sliced citrus rinds.

Makes 4 servings.