Once you have your marinade made and ready to go, set aside part of it for reducing into a sauce. I used a fork to poke some holes in my pork to help it absorb the flavors here. Place into a plastic bag and let sit in the fridge for 12 – 24 hours.
Set your smoker / grill for indirect heat. I did 300 degrees here with apple wood as the smoke as I was short on time. Likewise, you could do this over direct heat too. It's really up to you, just be sure you get that pork to 145 degrees before you remove it. 😉
I did put some of the garlic and peppers from the marinade on top the chops while they cooked and plated it as such.
While the pork is cooking, it's a great opportunity to reduce the marinade you had set aside early into a nice sauce. We're not looking for a thick glaze consistency here, so don't try to overdue it.
Serve & Enjoy!