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Ember's Pork Chops
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The Embers Restaurant, Mt. Pleasant Michigan


  • 6 1 lbs (.5 kg). pork chops
  • Marinating Sauce:
  • 2 cups (475 ml) soy sauce
  • 1 cup (225 ml) water
  • 1/2 cup (125 ml) brown sugar
  • 1 tbsp (15 ml). dark molasses
  • 1 tsp (5 ml). salt
  • Red Sauce:
  • 1/3 cup (80 ml) water
  • 1 14 oz (392 grm). bottle Heinz ketchup
  • 1 12 oz (336 grm). bottle Heinz chili sauce
  • 1/2 cup (125 ml) brown sugar
  • 1 tbsp (15 ml). dry mustard
  • Mix soy sauce, water, brown sugar, molasses and salt, and bring to a boil.
  • Let cool.
  • Put chops in a pan with bone-side up.
  • Pour the sauce over the pork chops and let stand over-night in refrigerator.
  • Next day, take pork chops out of sauce, place in baking pan and cover tightly with foil.
  • Put in 375 degree (200 C.) oven and bake until chops are tender (about 2 hrs).
  • While chops are baking, combine all red sauce ingredients in a heavy sauce pan or double boiler.
  • Dilute dry mustard, sugar and water together leaving no lumps.
  • Bring all ingredients to a slight boil.
  • The red sauce is finished.
  • After chops are tender, remove from oven and dip in the red sauce.
  • Take chops after dipping and place in baking pan.
  • Bake for 30 minutes in 350 degree (175 C.) oven or until slightly glazed.
  • Marinating sauce and red sauce can be reused if brought to a boil and stored in refrigerator, or frozen.
  • For an extra flavor, keep at room temperature until you are ready to put on charcoal pit or grill--have grill as high as possible from coals, not a large bed of coals is needed.
  • Place finished chops on grill, let cook slowly, a little blacking does not hurt chops.
  • Grilling should not take more than 15 minutes.
Created by the founder of The Embers restaurant, Clarence Tuma.

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