Source:

The Embers Restaurant, Mt. Pleasant Michigan

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

Created by the founder of The Embers restaurant, Clarence Tuma.