In a bowl, soak a cup of apple chips for about 15 minutes.
Turn on a charcoal grill.
Once the grill is ready, add the wood chips.
Season the chops with salt and pepper on both sides and grill over indirect fire. Cover and cook for about 4 minutes.
In a bowl mix ketchup with mustard, Worcestershire sauce and agave néctar until it forms a homogeneous BBQ sauce. Reserve.
Turn the pork chops, cover and cook for about 3-4 more minutes.
Insert the meat thermometer in the center of the chops and make sure it mark 160˚F.
Brush the chops on both sides with the BBQ sauce and grill for one more minute.