These pork chops are mouth watering delicious. Recipe courtesy Neely Family. I got this recipe off of the Food Network. I love Pat and Gina Neely. They are very famous for their BBQ restaurants. I don't remember where they are at, except one is in Memphis. The Rub recipe and the BBQ sauce is good on just about anything.
I USE THE WHITE VINEGAR BECAUSE IT'S NOT AS STRONG AS THE BROWN. YOU USE WHICH EVER YOU PREFER. I ALWAYS DOUBLE THE RECIPE FOR THE SEASONINGS AND THE SAUCE. I KEEP THE SEASONINGS IN A FREEZER ZIPLOC BAGGIE, I KEEP THE SAUCE IN THE FRIDGE .
WE USE THESE RECIPES FOR BOSTON BUTTS MORE THAN PORK CHOPS.
SAUCE: Combine all of the sauce ingredients, in a large saucepan or dutch oven. Over high heat bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil reduce heat ans simmer 2 hours.
Pork Chop directions: Apply Neely's seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving. FRESH SAUCE not what you used for marinate.