Mesquite Pork Chops with Apples and Onions

6 Pork Boneless Loin Chops, 3/4 to 1 inch thick
2 C Mesquite Wood Chips
2 Medium Granny Smith Apples, cored and cut crosswiuse into 1/2 inch slices
2 Medium Yellow Onions, cut crosswise into 1/2 inch slices

Prepare Jalapeno Marinade, reserve 1/2 cut for brushing on pork, apples and onions during grilling.  Pour remaining marinade over pork in shallow nonmetal dish or resealable plastic bag: turn pork to coat with marinade.  Cover dish or seal bag and regrigerate at least 2 hours but no longer than 24 hours.

Cover wood chips with water; soak 30 minutes.

Brush grill rack with egetable oil.  Heat coals or gas grill for direct heat.

Drain pork; discard marinade.  Drain wood chips and place directly on hot coals.  Immediately cover and grill pork 4 to 5 inches from medium heat 10-12 minutes, turning once and brushing with reserved marinade, until slightly pink in center.  Add apples and oniols for last 4 to 5 minutes of grilling, turing and brushing 2 or 3 times with reserved marinade until crisp-tender.

Serve pork with apples and onions.