THE EMBER'S PORK CHOPS
Source of Recipe
The Embers Restaurant,; Mt. Pleasant, Michigan
List of Ingredients
MARINADE:
6 (1 pound each) pork chops, approx. 2 1/2" - 3" thick
NOTE: will probably need to order from butcher
2 c. soy sauce
1 c. water
1/2 c. brown sugar
1 tbsp. dark molasses
1 tsp. salt
Mix soy sauce, water, brown sugar, molasses and salt. Bring to a boil and let cool. Put chops in a deep pan with bone-side up. Pour the sauce over the pork chops and let stand overnight in refrigerator.
Next day, take pork chops out of sauce and place in a baking pan. Cover tightly with foil. Bake at 375 degrees about 2 hours (until tender). While chops are baking, combine all Red Sauce ingredients in heavy saucepan or double boiler.
Recipe
RED SAUCE:
1/3 c. water
1 (14 oz.) bottle Heinz ketchup
1 (12 oz.) bottle Heinz chili sauce
1/2 c. brown sugar
1 tbsp. dry mustard
Mix 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 and bake for 30 minutes at 350 degrees until slightly glazed. Save the unused red sauce for the table.
NOTE: Marinating sauce and Red Sauce may be re-used if brought to a boil and stored in refrigerator or frozen.
For an extra flavor, keep finished chops at room temperature until you are ready to put on charcoal pit or grill. Have grill as high as possible from coals, a large bed of coals is not needed. Place finished chops on grill, let cook slowly, a little blacking does not hurt the chops, grilling should not take more than 15 minutes.
|
|
member logon
