• Preparing the BBQ Sauce:
• Fill a deep saucepan halfway with water. When it boils, add the tomatoes (cross-cut at the base) for 3 minutes. Remove them with a slotted spoon and place them in a deep bowl with ice water and plenty of ice cubes.

  Peel the tomatoes, remove the seeds, and finely chop them.

For the BBQ Sauce:

• Heat a deep pan, add olive oil, and sauté the onion with paprika until it releases its juices. Extinguish with balsamic vinegar, and after 3 minutes, add the tomatoes (seedless and finely peeled) along with tomato juice, sugar, and salt.

  Simmer until the sauce thickens on medium heat. Blend it to a creamy consistency using a blender.

For the Pork Chops:

• Place the pork chops in a deep dish and add thyme, rosemary, finely chopped garlic, and various pepper seeds. Mix thoroughly with hands to marinate the chops well. Cover the surface with transparent film and refrigerate overnight.
• The next day, place the pork chops on a grill tray and bake in a preheated oven at 180℃ (350℉) until cooked on both sides.

  Alternatively, grill them over charcoal, brushing with olive oil occasionally on both sides to prevent burning.
• Serve the pork chops with fried potatoes, BBQ sauce, and a cold beer or dry white wine.