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4 boneless center loin pork chops, each 11/2 inches thick (about 11/2 pounds total)
1 jar (12 ounces) Frontera Roasted Chipotle Pineapple Grilling Sauce
1 tablespoon honey
A little olive oil
3 medium sweet potatoes, about 11/2 pounds total, cut into 1/4-inch slices
Salt to taste
For garnish: Cilantro sprigs, a few slices of white onion
Place the chops in a bowl or zippered plastic food bag and add 1/2 cup of the Frontera Grilling Sauce. Turn chops to coat them with the sauce. Refrigerate, covered, several hours or overnight. Combine the remaining sauce with the honey and refrigerate.
Light a gas grill to medium or prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium hot. Lightly oil the sweet potato slices. Remove the chops from the marinade and discard the marinade. Oil the chops and sprinkle with salt. Place chops in the center of the grill and arrange the sweet potato slices around the cooler edges of the grill. Cover the grill and cook for 6 minutes. Turn everything over and brush with the grilling sauce-honey mixture. Cover the grill and cook until the pork is a little firm but still has some give (about 150 degrees on an instant thermometer), and the potatoes are tender. Brush everything often with the sauce mixture. The total grilling time for the chops will be 12 to 16 minutes.
Arrange the chops and potato slices on a serving platter. Sprinkle with cilantro sprigs and onion rings. Carry to the table and pass any extra Frontera Grilling Sauce. Serves 4.
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