For the Sauce:

1. Heat a large cast iron frying pan with the butter and olive oil.
2. Place the onions in the pan and sprinkle with the sugar.  Let the onions get a nice golden color.
3. Add the tomatoes and garlic and cook on a gentle heat until the tomatoes have softened and fallen apart and the garlic is fragrant.  Add the rest of the spices and continue to simmer on a gentle heat,
4. Add the Andria's Barbecue Sauce and continue to simmer on a gentle heat.
5. Taste for seasonings. Set aside until ready to serve.

For the Pork Chops:

1. Combine all of the ingredients for the rub in a small bowl.
2. Rub each pork chop with the rub mixture and place in a covered bowl or sealed plastic bag.
3. Place the prepared pork chops in the refrigerator for at least one hour or up to overnight.
4. In a large bowl, add the grated cheese and sugar to the flour and mix.  Dredge the chops in the flour mixture.
5. Heat a large cast iron frying pan with 2 tablespoons of olive oil and a tablespoon of butter.
6. Add the pork chops and cook for about 3 - 4 minutes per side; the cooking time  depends on the thickness of the pork chops.  Cook until a nice golden color is achieved and the juices run clear.  An instant-read thermometer inserted in the pork chop should register 145 degrees F.
7. Top each pork chop with the tomato and onion sauce, fresh basil, Italian parsley and fresh grated Parmesan cheese.