Ingredients

• 2 1/2 cups water
• 1 tablespoon sugar
• 1 tablespoon black pepper
• 2 tablespoons butter
• 1/4 cup apple cider vinegar
• 1 tablespoon salt
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon red pepper
• 2 teaspoons chili powder
• 1 teaspoon hot pepper sauce
• 1 teaspoon dry mustard
• 3 tablespoons Worcestershire sauce


• 6 pork chops, 1 to 1 1/4-inches thick

Directions

To a medium saucepan, add all ingredients except pork chops and stir to combine. Bring mixture to a boil, then reduce heat and simmer for 5 minutes. Transfer sauce to a bowl or other container, then cover and refrigerate for a few hours or overnight to blend flavors. Before using to baste over pork chops, heat again in saucepan (or microwave) just until sauce is slightly warm and blended, then remove from heat and pour into a bowl to use for basting.

Place chops on grill over slow-cooking coals (coals should be at a temperature low enough to allow the chops to cook for up to 15 minutes on each side without burning) and grill 12 to 15 minutes on each side, turning and brushing frequently with sauce. Remove chops just until thickest portion of chops are no longer pink or undercooked (cutting into thickest part of a pork chop to check doneness is recommended before removing the chops from the grill). Be careful not to overcook pork chops, because overcooking can give pork chops a tough and chewy texture.