Recipe

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• 4 pork chops (about 1/2-inch thick )
• 1 cup paprika
• 3 1/2 tbsp sugar
• 1/2 tsp onion powder
• 2 cups ketchup
• 1 cup water
• 6 tbsp brown sugar
• 5 tbsp white sugar
• 1 1/2 tsp fresh ground black pepper
• 1 1/2 tsp onion powder
• 1 1/2 tsp mustard powder
• 1 1/2 tsp paprika
• 1/2 lemon , juice of
• 1 tsp worcestershire sauce
• 1/2 cup apple cider vinegar
• 1 tsp light corn syrup

• 1 Mix 1 cup paprika, 3 1/2 tablespoons sugar, and 1/2 teaspoon onion powder in a small bowl. Apply to each pork chop.
• 2 For the sauce: Combine all of the sauce ingredients in a large saucepan or Dutch oven.
• 3 Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
• 4 Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
• 5 Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
• 6 Place pork chops on grill and cook until internal temperature is 160°F
• 7 Reapply BBQ sauce to pork chops prior to serving.