On Mon, 24 Nov 2008 20:32:59 GMT, blake murphy
> wrote:

>some people are incapable of shame.

Blake....let's be serious right now. Why do you have to copy 100
lines of drivel just to add your five or six words of more drivel?
Ninty percent of the time, your blather has nothing to do with
cooking, food, or a recipe.


This isn't my recipe...but it is very good. So go ahead, tear it
apart and that will give you the opportunity to whine.


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Embers Pork Chops

meats, pork

----MARINATING SAUCE----
2 cup soy sauce
1 cup water
1/2 cup brown sugar
1 tablespoon molasses
1 teaspoon salt
----RED SAUCE----
1/3 cup water
14 ounces ketchup
12 ounces Heinz chili sauce
1/2 cup brown sugar
1 tablespoon dry mustard

Combine all ingredients in marinating sauce. Mix together 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 overnight in refrigerator.

Continuing, take pork chops out of sauce, place in baking pan and
cover
tightly with foil. Put in 375F. oven and bake until tender about 2
hours.
While chops are baking, combine all red sauce ingredients in a heavy
saucepan. Dilute dry mustard, sugar and water together leaving no
lumps.
Bring all ingredients to a light 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 350F
or
until slightly glazed.

Marinating sauce and red sauce can be reused if brought to a boil and
stored in refrigerator or frozen.

For 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 grilling should not
take
more than 15 minutes.

Notes: Embers Restaurant, Mt. Pleasant, MI

Yield: 6 servings


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