Some say that in the complex world of barbecue sauces, North Carolina is the vinegar–hot pepper state, South Carolina the mustard state, and Georgia the ketchup state. While the theory is a bit too hypothetical, what is true is that Georgians do seem to prefer their sauces considerably sweeter than do their northern neighbors. And I must say I’ve rarely tasted a barbecue sauce in the Peach Tree State that didn’t contain at least a little mustard. (The mustardy barbecue sauce at Johnny Harris in Savannah, for example, is legendary). Do remember that any sauce with both ketchup and brown sugar tends to burn if the meat or fowl being barbecued is not watched carefully.
Ignite a layer of charcoal briquets in an outdoor grill, let them burn till ashen (30 to 45 minutes), and place the grill rack about 6 inches over the coals.
In a stainless-steel or enameled saucepan, combine all the ingredients except the pork chops and stir till well blended. Bring to a simmer over low heat, stirring, let simmer about 15 minutes, and pour the sauce into a wide bowl to cool.
Dip the pork chops into the sauce, place on the grill, and cook till both sides are nicely browned, about 30 minutes, turning and basting with a little sauce from time to time. Transfer the chops to a platter and serve immediately.
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