Dry rub
1 cup brown sugar
1/2 cup smoked paprika
1/4 cup onion powder
1/4 cup garlic powder
Salt and pepper to taste
Tomato pepperonata
1 red bell pepper
1 yellow onion
2 cloves garlic, minced
1/2 cup capers
2 tablespoons sugar
2 ounces rice wine vinegar
1 cup pureed tomatoes
Salt and pepper to taste
Slowly sauté bell peppers and onions until caramelized, deglaze with cream sherry. Add remaining ingredients and simmer to sauce consistency. Generously apply dry rub to pork chop. Grill on high heat to caramelize dry rub. Cook to desired doneness and top with tomato pepperonata.
