2 tablespoon olive oil
1 small onion; minced
3 large cloves garlic; minced
1 teaspoon cumin, ground
1/4 teaspoon red pepper, ground
1 cup ketchup
1/2 cup malt vinegar
1/4 cup soy sauce
1/4 cup light brown sugar
2 tablespoon worcestershire sauce
1/4 teaspoon liquid smoke
6 pork chops, butterflied

1. 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 wtih gray ash, add chops. Grill, turning once, until cooked, 6 to 7 minutes per side. Brush with sauce about 5 minutes before finished.