Bbq Pork Chops

Mix together and sprinkle over the chops. 1 tsp seasoned salt 1 tsp Cavender's all purpose Greek seasoning 1/2 tsp Spice D Lite charbroiled flavored table seasoning 4-5 good healthy dashes each of cayenne pepper and paprika Mix together and press firmly into both sides of chops (after they've been sprinkled with the marinade). Now, one last seasoning: course grind black pepper all over both sides of chops, pressing it in firmly also. You may think you're putting too much, but lay it to it! You won't regret it. The curing place the chops in a gallon sized zip-lock freezer bag, pouring all of the marinade sauce in as well. Try to get as much of the air out of the bag as you can before sealing it. Then place in the fridge for 24 hours. I turned the bag after about 12 hours to let the sauce get through and through. The bar-b-que sauce I mixed about 1 part Kraft hot barbeque sauce, 2 parts regular barbeque sauce, and 3 parts Sonny's real pit sweet bar-b-q sauce. The cooking I lit the gas grill, one side only, low to medium heat. I then placed the chops on the grill (no bar-b-que sauce yet) and cooked the first side about 2 minutes, just enough to turn the meat white. I then turned them, and brushed enough of the bar-b-que sauce on just to paint the cooked side, and cooked for 2 more minutes. I then brushed the 2nd side same as the first. I simply repeated this turning and brushing for about a total of 6 minutes per side. These turned out so golden brown, with wonderful grill marks, they looked like they came out of one of the cooking magazines. And they were delicious.