Combine the first 10 ingredients in a glass jar with a tight sealing lid. Put on the lid and keep barbecue sauce refrigerated until needed.

Set an oven rack 12-inches beneath your oven’s broiler. Brush the chops with the olive oil, season with salt and pepper, and then set in a broiler pan or sturdy baking tray.

Broil chops 5 minutes, and then turn over and broil 3 minutes more.

Turn each chop over again, and then brush each one 2 Tbsp. of the barbecue sauce. Broil 2 to 3 minutes, more, or until cooked through and nicely coloured.

Note: You won’t need all the barbecue sauce for this recipe. The remainder can be kept in your refrigerator for two weeks or more, at the ready next time you need barbecue sauce.

Recipe Options: Instead of broiling four bone-in pork chops, try broiling 8 smaller (about 3 oz./90 gram) boneless pork chops, and serve two per person. Instead of making your own barbecue sauce, you could, of course, use your favourite store-bought brand in this recipe.