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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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A 2-step method for delicious tender chops. I prefer the grill method of finishing the chops, but if it's not grilling weather, these can be finished in the oven. Cook time does not include marinating overnight. Ingredients:
6 center-cut pork chops, about 1 inch thick |
2 cups soy sauce |
1 cup water |
1/2 cup brown sugar |
1 tablespoon dark molasses |
1 teaspoon salt |
1/3 cup water |
1 (14 ounce) bottle ketchup |
1 (12 ounce) bottle chili sauce |
1/2 cup brown sugar |
1 tablespoon dry mustard |
Directions:
1. Mix soy sauce, water, brown sugar, molasses and salt, and bring to a boil. Let cool.
2. Put chops in a pan with bone-side up. Pour the sauce over the pork chops and let stand over-night in refrigerator.
3. Next day, take pork chops out of sauce, place in baking pan and cover tightly with foil.
4. Put in 375° oven and bake until chops are tender (about 2 hrs).
5. 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 slight boil. The red sauce is finished.
6. After chops are tender, remove from oven and dip in the red sauce.
7. You have 2 methods for finishing the chops:.
8. Take chops after dipping and place in baking pan. Bake for 30 minutes in 350° oven or until slightly glazed.
9. 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 blackening does not hurt chops. Grilling should not take more than 15 minutes.
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