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Southern BBQ Sauce:
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To prepare barbecue sauce, pour cold coffee, chicken broth, ketchup and brown sugar into a skillet. Grate in onion and add mustard and Worcestershire sauce, chipotle, garlic, adobo sauce and salt.
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Place skillet over medium high heat and let mixture come to a boil. Lower the heat and simmer lightly for 5 minutes. Remove from heat and place the sauce in the refrigerator for 1 hour to allow flavours to infuse.
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Pour into a large resealable bag along with the pork chops. Let marinade for 20 minutes.
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Soak 2 cups of hickory wood chips in water for one hour.
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To build smoke pouch, add the soaked, drained wood chips on 1 sheet of aluminium foil. Place 1 cup of dry wood chips to wet and mix. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil package to allow the smoke to flow through and infuse the meat.
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Preheat bbq to medium high heat on one side 375 F /190u00b0C.
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Place one smoke pouch directly over the heat source. Leave the opposite side cool. Close lid and wait until the smoke has begun to fill the cavity of the barbecue.
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Once you have achieved smoke place the pork on the cool side of the grill. Reduce heat to 220 F / 110 C and smoke for 1 hour.
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Remove pork from grill, place on tray and cover with aluminium foil. Let pork rest for 10 minutes. Warm the southern barbecue sauce in a large skillet over medium heat.
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Place pork chops in the skillet with barbecue sauce to warm.
