Grill-Smoked Pork Chops

1. FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat and cook, stirring occasionally, until reduced to about 1 cup, 5 to 7 minutes. Transfer 1⁄2 cup sauce to small bowl and set aside remaining sauce for serving.
2. FOR THE CHOPS: Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top. Pat pork chops dry with paper towels. Use sharp knife to cut 2 slits about 1 inch apart through outer layer of fat and connective tissue. Season each chop with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Place chops side by side, facing in same direction, on cutting board with curved rib bone facing down. Pass 2 skewers through loin muscle of each chop, close to bone, about 1 inch from each end, then pull apart to create 1-inch space between each.
   3A. FOR A CHARCOAL GRILL: Open bottom vent halfway and place roasting pan in center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of roasting pan. Place wood chip packet on 1 pile of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
   3B. FOR A GAS GRILL: Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed during cooking to maintain grill temperature between 300 and 325 degrees.)
3. Clean and oil cooking grate. Place skewered chops bone side down on grill (in center if using charcoal). Cover and cook until meat registers 120 degrees, 28 to 32 minutes.
4. Remove skewers from chops, tip chops onto flat side and brush surface of each with 1 tablespoon sauce. Transfer chops, sauce side down, to hotter parts of grill (if using charcoal) or turn all burners to high (if using gas) and cook until browned on first side, 2 to 6 minutes. Brush top of each chop with 1 tablespoon sauce, flip, and continue to cook until browned on second side and meat registers 140 degrees, 2 to 6 minutes longer.
5. Transfer chops to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve, passing reserved sauce separately.

GRILL-SMOKING BARBECUED PORK CHOPS
Pass 2 skewers through loin muscle of each chop to provide stability when standing on grill.