- 4 1-inch thick, boneless pork loin chops
- salt and pepper
- 1/4 c. brown sugar
- 1/4 c. honey
- 1 c. Dorothy Lynch Dressing & Condiment
- 1 T. soy sauce
- 1/2 tsp. Sriracha
- 1/2 T. Worcestershire sauce
- 1 T. apple cider vinegar
- 2 cloves garlic, minced
Prepare the BBQ Sauce: To a small saucepan add brown sugar, honey, Dorothy Lynch Dressing & Condiment, soy sauce, Sriracha, Worcestershire sauce, apple cider vinegar and mined garlic. Stir until combined. Simmer over medium-low heat, stirring occasionally for about 15 minutes. If you want to thicken it up a little bit, stir together 1 T. of cornstarch dissolved in 1 T. water, and whisk into the BBQ sauce for about 5 minutes more. Transfer to a jar. Refrigerate any that isn't used.
Preparing the Pork Chops on a smoker: Salt and pepper each pork chop on both sides. Prepare smoker with mesquite pellets. Bring temperature to 375 degrees. Leave at 375 degrees for 10 minutes. Place pork chops on the smoker for 15 minutes. Flip and smoke for another 15 minutes. Brush on BBQ sauce. Close lid for 3 minutes. Flip over and repeat sauce on the other side. Close lid for 3 minutes. Remove from grill. Serve with extra sauce.
Notes: Of course these pork chops can be made on a regular grill. Monitor the internal temperature and serve when pork chops reach 145-160 degrees F.