- In a glass dish, combine all the ingredients. Set aside 15 ml (1 tablespoon) of the dry rub for to the sauce. Add the pork chops and rub thoroughly with the spice mixture. Cover and refrigerate. Let marinate for 2 to 24 hours.
- In a saucepan, combine the Dr. Pepper ®, ketchup, and reserved dry rub. Bring to a boil and simmer for about 35 minutes or until the sauce is syrupy. Set aside.
- Preheat the grill or a ridged skillet over high heat. Oil the grate.
- Grill the pork chops for 5 to 6 minutes per side or until the desired doneness. Season with salt and pepper. Top with the sauce and serve with mashed potatoes and grilled corn on the cob.
24 hour-marinated meat is juicier after cooking.