Ingredients
1/4 cup water
1/4 cup apple cider vinegar
1/2 cup ketchup
1/4 cup brown sugar
1 teaspoon Worcestershire sauce
6 -8 small pork chops
Method
Sources
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Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
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Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
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You can use 6 medium size chops or 8 smaller ones to make this. Mix the first five ingredients together and pour over pork chops. Cover and let simmer for about one hour; uncover and turn up the heat until sauce is thick. Watch this closely because the sauce will go from very thin to thick quickly. Turn chops about every 15 minutes. I made the sauce and used Boneless Chicken Breast. I baked this in a 400 degree oven for 45 minutes and thicken the sauce with a little corn starch.