Salt the pork chops generously on both sides, refrigerate for 1 - 48 hours. Once removed from refrigerator, pat dry.

Mix together the ingredients (1/4 cup brown sugar, 1 Tbsp chili powder, 1 tsp cinnamon, 1 tsp garlic powder, salt & pepper to taste) for the pork rub and thoroughly coat each pork chop with the rub.

Let pork chops sit at room temperature for about 20-45 minutes before grilling.

Sear each side over direct medium-high heat on the grill. Finish cooking over indirect heat to 145°.

After removing from heat, let them sit for 5 minutes before cutting into the meat. Top with Parsley-Mint Yogurt Sauce.

For Parsley-Mint Yogurt Sauce Instructions: Whisk together yogurt, salt and pepper in a bowl.

Add the chopped parsley and mint, minced garlic, and the dash of vinegar and mix well. Serve over pork chops. You can also serve over salmon, chicken, and vegetables.

For Grilled Peaches: Heat a grill to medium-high heat. Coat peach halves with cooking spray (use about two sprays per peach half). Place peaches cut side down on the grill and grill for about 3-4 minutes per side, until grill marks appear and peaches are slightly softened.

Prepare Balsamic Glaze by adding 1/2 cup balsamic vinegar to a small saucepan over medium-high heat. Boil vinegar until it is reduced by half, constantly stirring. Add 1 Tbsp brown sugar, 1 Tbsp lemon juice, and 1 tsp almond extract, stir.

Remove peaches from the grill and place cut side up on a dessert dish. Drizzle with balsamic glaze and garnish with a mint sprig. Sprinkle with crumbled blue cheese, if desired.