YIELD: 24 servings (10 cups)

1 lb. sliced bacon, diced
10 oz. onions, minced
1 lb. dark brown sugar
2 cups red wine vinegar
2 Tbsps. Worcestershire sauce
2 cups ketchup
3 1/2 oz. canned chipotles in adobo sauce, pureed
1 lb., 6 oz. fresh or frozen peaches, diced
9 oz. natural almonds, toasted and chopped

1. In rondo, cook bacon and onions over medium-high heat 10 minutes, or until onions are soft.
2. Add all remaining ingredients except almonds; heat to a boil, stirring constantly to prevent burning. Reduce heat; simmer 8 to 10 minutes.
3. Remove from heat; stir in almonds. Serve 1/3 cup sauce per serving of grilled pork chops.

Recipe and photo from Almond Board of California.