| | Directions | | Preheat a covered grill to medium-hot. Combine chili powder, fajita seasoning, salt and pepper. Rub on all sides of chops. Prepare grill for indirect cooking. Place chops on grill rack directly over medium heat. Cover and cook for 25 to 30 minutes, turning once or until juices run clear (160° F) Meanwhile combine nectarine mango and preserves. Serve over pork chops. |
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| Ingredients | | - |  | 2 tablespoons chili powder |
| - | | 1/2 teaspoon Fajita Seasoning |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 boneless pork chops 1 inches thick (1 to 1 1/4 6 ounce ) |
| - | | 1 nectarine, pitted and coarsely chopped |
| - | | 1 mango, peeled, pitted and coarsely chopped |
| - | | 1/3 cherry or apricot preserves |
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