Cut each pork chop into 1-inch strips, and set aside. Combine flour and next 3 ingredients in a large shallow dish. Whisk together buttermilk, 3/4 C. barbecue sauce, and eggs in a bowl. Dredge pork chop pieces in flour mixture; dip in buttermilk mixture, and dredge again in flour mixture. (If flour gets gummy, just press into pork chop pieces.) Pour oil to a depth of 1 1/2 inches in a deep skillet. Fry pork , in batches, 5 to 7 minutes or until golden. Drain on wire racks over paper towels. Serve with extra barbecue sauce.