2 T olive oil
1 sm onion, minced
3 lg cloves garlic, minced
1 t cumin, ground
1/4 t red pepper, ground
1 c ketchup
1/2 c malt vinegar
1/4 c soy sauce
1/4 c light brown sugar
2 T Worcestershire sauce
1/4 t liquid smoke
6 pork chops, butterflied
Heat oil in medium saucepan over medium heat.
Add onion, garlic, cumin and red pepper.
Cook, stirring often, until onion is tender; 5 minutes.
Add all remaining ingredients except pork chops.
Simmer gently, stirring often, until slightly thickened, about 10 minutes.
Sauce can be refrigerated several weeks.
2. Prepare a medium-hot charcoal fire. When coals are coated with grey ash, add chops.
Grill, turning once, until cooked, 6 to 7 minutes per side.
Brush with sauce about 5 minutes before finished.