Honey Barbecue Pork Loin Chops

I love just about any kind of meat with barbecue sauce on it.  This in an especially GOOD sauce that can be used on a variety of meat, and since it's a slow cooker recipe, it's very easy to throw together and walk away.  The original recipe calls for country style pork ribs, which are good, but a little fatty for my taste. The loin chops are not quite as tender, but my kids tend to eat them better because they aren't worried about running into giant clumps of fat.  My mom trims her country style ribs into chunks, removing much of the fat, but that's just too much work (and why I choose the chops instead).  My one piece of advice on the meat is to not use meat with bones--the meat gets so tender and falls off the bones and you end up with bones swimming in the sauce.  These can also be made ahead and frozen, then just thaw and reheat and they will taste as good as if they were freshly made.

HONEY BARBECUE PORK LOIN CHOPS

3 pounds pork loin chops (or country style pork ribs)

2 Tbsp. canola oil(only if you are using chops)

1/2 tsp. garlic salt

1/2 tsp. pepper

1 cup ketchup

1/2 cup dark brown sugar 

1/4 cup honey

1/4 cup spicy brown mustard

2 Tbsp. worcestershire sauce

1 1/2 tsp. liquid smoke

1. If you are using chops, heat oil over medium high heat and brown chops until they are good and brown on all sides (but NOT thoroughly cooked).  This step can be skipped if you're in a hurry--you can throw them right in the slow cooker raw.  This precooking seems to help hold the chops together as they cook during the first three hours.
   
2. Place chops in the slow cooker on high (if using ribs, just toss them in the slow cooker raw).  Cover and cook on high for three hours.  Drain. 
3. Combine all ingredients and pour over chops in the slow cooker.  Turn heat to low and cook an additional three hours.
4. If you choose to freeze them, remove them from the slow cooker and allow to cool.  Freeze in gallon zipper bags.