Pork Rack Chops:

• 8 pork rack chops
• 355ml Blanche de Chambly Pomme
• 65ml (1/4 cup) honey
• 30ml (2 tbsp) olive oil
• 30ml (2 tbsp) Bas-du-Fleuve salted herbs
• 120ml (1/2 cup) fresh coriander, finely chopped
• Salt and freshly ground pepper

Apple Salsa:

• 500ml (2 cups) cherry tomatoes (mixed colors), diced
• 190ml (3/4 cup) fresh coriander, chopped
• 1/2 red onion, finely chopped
• Juice of 1/2 lime
• 15ml (1 tbsp) olive oil
• 1 Cortland apple, peeled and diced (prepare at the end only)

1. In a large airtight container, place the pork chops followed by the rest of the marinade ingredients. Cover the container and mix well. Refrigerate for 3 hours. Remove from the refrigerator 30 minutes before cooking to bring to room temperature.
2. Combine all the salsa ingredients (except the apple) into a bowl and mix well. Refrigerate until serving. Dice the apple and add it just before serving to prevent browning.
3. Preheat the barbecue to maximum heat, then reduce to medium heat. Oil the grill, drain the pork and place it on the heat. Cook for 3 minutes, then rotate 45 degrees. Cook for another 3 minutes and flip the meat. Repeat: cook for 3 minutes, rotate 45 degrees, and cook for another 3 minutes.
4. Turn off one side of the barbecue and move the pork to that side. Continue cooking over indirect heat for 4-5 minutes. Check doneness and continue if necessary. Remove from heat, place on a plate, and cover with aluminum foil. Let rest for 5 minutes before serving. Top with the apple salsa.