Thread: Pork Chops
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Unread 09-29-2005, 08:16 AM   #16
Ron_L
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I love this place! Look at the variety of pork chop preperations! Here's my favorite...

This is from The Embers restaurant in Mt. Pleasant, Michigan. The original recipe is here...

http://www.theembersdine.com/porkchop.pdf



THE EMBERS ORIGINAL ONE POUND PORK
CHOP

MARINATING SAUCE:


2 c. soy sauce
1 c. water
1/2 c. brown sugar
1 tbsp. dark molasses
1 tsp. salt



Take soy sauce, water, brown sugar, molasses, and salt. Mix together and bring to a boil. Let cool. Put chops in a pan or large zip-top bag. Pour the sauce over the pork chops and let stand overnight in the refrigerator. Next day take pork chops out of the sauce, place in baking pan, and cover tightly with foil. Put in 375 degree oven and bake until tender, about 2 hours. While chops are baking, combine all red sauce ingredients in heavy saucepan or double boiler.

RED SAUCE:



1/3 c. water
1 (14 oz.) bottle Heinz Catsup
1 (12 oz.) bottle Heinz Chili Sauce
1/2 c. brown sugar
1 tbsp. dry mustard



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 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 and the grilling should not take more than 15 minutes. Then, you're ready to try your own version of the famous Embers One Pound Pork Chop.


Total prep time is long, but its really very simple, and the chops will knock you socks off!
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