Embers One-Pound Pork Chop

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The recent recession had a heavy toll on Michigan restaurants. The Embers, a long-time stalwart in Mt. Pleasant, MI, closed recently. One of our readers asked us to find and feature their signature dish: meaty, saucy pork chops that weighed a full pound each. Very tasty.

Makes

Marinade Ingredients

  • 2 cups soy sauce
  • 1 cup water
  • 1/2 cup brown sugar
  • 1 Tbsp molasses
  • 1 tsp salt

Red Sauce Glaze Ingredients

  • 1/3 cup water
  • 1, 14-oz bottle ketchup
  • 1, 12-oz bottle chili sauce
  • 1/2 cup brown sugar
  • 1 Tbsp dry mustard

Instructions

  1. Mix soy sauce, water, brown sugar, molasses and salt together and heat to boiling. Let cool. Put chops in oversized ziploc bag, bone side up and pour sauce over. Let stand overnight in refrigerator. Drain sauce. Place in baking pan and cover tightly with foil. Bake at 375 at least 1 hour.
  2. While chops are baking, combine red sauce ingredients in double boiler and heat until slightly thickened. Remove chops from oven and dip in red sauce. Place back in the oven–lower temperature to 350–bake another 15 minutes or until the chopes take on a glazed appearance. To serve, slice chops, fan slices out on plate and accompany with fresh vegetables.

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