Oh, my, yes.
A suggestion: Rub with the ras then either smoke for a little while or grill briefly. Meanwhile, make a flavorful reduction by putting cheap white wine in a pot along with a few tablespoons of minced dried apricots or currants and bringing the mixture to a boil then reducing by half. (If you have any preserved lemon mince a few tablespoon's worth and add it to the reduction after you remove it from the heat.)
When the meat is lightly smoked or grilled remove it. Lay one or more sheets of foil on the counter (depending on chop quantity) and top with a pile of thinly sliced onion and a little minced garlic. Lay the chops on the onion/garlic mix then drizzle with the wine reduction. You want a few tablespoons up to a bit over 1/4 cup per chop. Spoon some of the reconstituted minced fruit from the pot over each chop. Seal the foil at the top, bringing the crimp above the contents so that juiced in the foil and those formed during cooking will not leak out.
Return to the cooker and braise till tender.
Remove the meat carefully from the foil and pour all the remaining contents into your blender or processor. Blend briefly then add salt and ras to taste. Add a little honey. If you did not use preserved lemon add several drops of lemon juice. Add a little knob of butter. Blend again.
Rewarm the sauce if necessary and serve, or place the chops in the sauce, cool, then fridge. Reheat gently, just to serving temp, before serving.
Just a thought.