Apricot Glazed Grilled Pork Chops

Ingredients

For the marinade:
1/2 cup extra-virgin olive oil

1/3 cup fresh lemon juice

1/4 cup apple cider vinegar

Kosher salt and freshly ground pepper

3-1/2 pounds bone-in assorted pork chops

For the glaze:
1/2 cup white wine

1/4 cup apricot jam

1/2 teaspoon dried thyme leaves

Bring the glaze to a boil and simmer until reduced by half and is thick and syrupy. Set aside.
In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper. Pour the marinade over the pork chops. If the marinade does not cover them completely, turn the chops over after 1-1/2 hours.
Preheat all grill burners on high for 15 minutes. Turn all burners down to low and place the pork chops on the grill. Baste with the marinade from the pan and close the grill. Turn, rotate and baste the chops every five minutes for 25 minutes. Your grill will have its own hot spots, rotate the chops around them for even cooking.
The meat after the first turn will appear as if it is not even cooking, that's a good thing. Just keep basting, turning and rotating.
Once the chops have cooked through baste one side with the apricot glaze. (Make sure you are using a new basting brush as opposed to the one you used for the marinade to prevent contamination.)
Turn the basted chop over and brush remaining side with the glaze, turning again to heat through. After you put the glaze on the chops they should not be on the grill long otherwise they will burn. At this point the pork chops are cooked through and you are just caramelizing the glaze slightly.
You can brush on the remaining glaze before serving for a nice finish.