Blend all ingredients together in a blender until well blended.
You can freeze in a freezer-safe container or bag for up to 6 months. Simply thaw in the fridge the day before.
TO MARINATE: combine the meat and marinade in a container (zipper-top bags work best, but you can use a casserole dish as well). Let sit in the fridge for 3-12 hours.
TO BARBECUE: make sure to set aside about a quarter of the marinade for basting BEFORE combining with the meat for marinating. Remove your chops from the sauce and place on the barbecue, basting as needed with the reserved marinade. discard any leftover marinade to avoid contaminating food with raw meat juice left behind in marinade.
TO BAKE IN OVEN: pre-heat oven to 375 F. Empty pork chops out onto a sheet pan and cover loosely with foil. Bake for about 25-35 minutes, or until the chops reach at least 165 F. on a meat thermometer.
IMPORTANT: Please remember you should NEVER use leftover sauce (after marinating) on your foods for serving. Once that raw meat has been in the sauce, consider it used up. You don't want to serve raw meat juice on your cooked food. Ick!
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.