Having grown up in central Iowa, pork was an obvious favorite at our house and a fantastic option for grilling in the summer. "Iowa Chops" were a popular choice being thick cut loin chops with bone-in or butterflied.
For years, I had used a marinade and sauce that had been given to my family by a neighbor. But later, I moved to this simple recipe which can be used as a marinade and grilling sauce as well.
This version is simple - one part each of base sauces (Any BBQ Sauce, Ketchup, Soy Sauce and Worcestershire) and sugar-based liquids (Maple Syrup, Molases and Honey). The salty provides the spice while the sugar caramelizes when you cook low & slow for that savory sweetness. —Paul Schneider
Measure each ingredient into a saucepan and stir over medium heat until combined.
Optional, if using as a marinade, remove from heat and allow to cool until warm enough to touch. Reserve some of the sauce to brush on when grilling. I prepare by pork chops with garlic salt and lemon pepper and then use a blade meat tenderizer. Put the pork chops and sauce together in a gallon zip lock and refrigerate overnight.
When ready to grill, place the pork chops on the grill over low to medium heat. Brush on sauce with each turn. Heat should be high enough to slightly brown after 2-3 minutes per side, but not enough to blacken sauce. Grill until meat is completely cooked thru.