8 pork chops
Olive oil
Salt and pepper to taste
Maple Glaze
Red Onion Marmalade

Maple Glaze
1 1/2 cups maple syrup
1/4 cup prepared horseradish
1/8 cup ancho powder

Red Onion Marmalade
3 tablespoons unsalted butter
5 medium red onions sliced thin crosswise
1 1/2 cups red wine vinegar
1/2 cup creme de cassis
1/2 cup grenadine
1/2 cup red wine
1/2 cup coarsely chopped cilantro
Salt and freshly ground white pepper

Prepare a wood or charcoal fire and let it burn down to embers. Brush the pork chops with olive oil and season with salt and pepper. Grill for 3 minutes on each side (for medium rare). Brush with Maple Glaze and serve with Blue Corn Sweet Potato Taco. Yield: 8 servings.

MAPLE GLAZE: In a saucepan combine maple syrup and horseradish, bring to a boil, reduce heat and simmer for 10 minutes. Stirring every 30 seconds. Strain through a chinoise or a fine strainer. Put back in saucepan and add ancho powder. Cook over low heat until mixture thickens.

RED ONION MARMALADE: In a large saucepan over medium heat, melt the butter and sweat the onions for 3 minutes. Add the vinegar, cassis, grenadine, and wine and reduce until the liquid has almost entirely evaporated and the onions are glazed. Add the cilantro and season with salt and pepper to taste. Yield: about 3 cups