Mix the first 6 ingredients in a bowl or baggie, mix it around to dissolve the sugar.  Add the chops and marinate a few hours or overnight.  Fry in bacon grease or ghee or beef tallow until done — when chops are no longer pink.  Season with sea salt and pepper as it's frying.  Don't overcook or they'll be dry.  You could also put the chops into a buttered 9×13 baking dish (season with sea salt and pepper) and bake uncovered at 350* for 30-35 minutes or 'til juices run clear.  In the summer you could grill them, but since our deck is covered in more snow that it ever has been before, something told me that Kent wouldn't be thrilled about that idea right now.

We boiled the marinade a bit so we could use it as a dipping sauce.  Not everyone liked it like that, but I did, it had a nice twang!