Pork Prime Rib with Apricot Dijon Glaze and Garlic Mashed Potatoes Recipe

Place pork chops in a shallow baking dish and pour white wine evenly over all four cuts. Cover and refrigerate 6 to 8 hours, turning periodically. Remove chops and sprinkle both sides with thyme, salt, and black pepper. Place chops on a hot, mesquite grill and char on each side. Be careful not to overcook. Smoother chops with warm apricot glaze (see recipe) and enjoy with garlic mashed potatoes (see recipe) and seasonal vegetables.

Combine all ingredients in a saucepan over a low heat. Stir until smooth

In 2 quart saucepan, bring 1 1/2 quarts water to a boil; add potatoes, onion and garlic and cook until potatoes are fork tender, 10 to 15 minutes. While potatoes are cooking, prepare milk mixture; in small non-stick saucepan, combine milk, butter and pepper and cook over low heat until butter is melted. Keep warm over low heat. Pour potato onion mixture through colander, discarding cooking liquid. Transfer potato onion mixture to large mixing bowl. Using mixer on low speed, mash potato onion mixture. Gradually increase speed to high; add milk mixture and continue beating until potatoes are light and fluffy.