Ember's Pork Chops

• 6 1 lbs (.5 kg). pork chops
• 2 cups (475 ml) soy sauce
• 1 cup (225 ml) water
• 1/2 cup (125 ml) brown sugar
• 1 tbsp (15 ml). dark molasses
• 1 tsp (5 ml). salt
• 1/3 cup (80 ml) water
• 1 14 oz (392 grm). bottle Heinz ketchup
• 1 12 oz (336 grm). bottle Heinz chili sauce
• 1/2 cup (125 ml) brown sugar
• 1 tbsp (15 ml). dry mustard

1. Mix soy sauce, water, brown sugar, molasses and salt, and bring to a boil.
2. Let cool.
3. Put chops in a pan with bone-side up.
4. Pour the sauce over the pork chops and let stand over-night in refrigerator.
5. Next day, take pork chops out of sauce, place in baking pan and cover tightly with foil.
6. Put in 375 degree (200 C.) oven and bake until chops are tender (about 2 hrs).
7. While chops are baking, combine all red sauce ingredients in a heavy sauce pan or double boiler.
8. Dilute dry mustard, sugar and water together leaving no lumps.
9. Bring all ingredients to a slight boil.
10. The red sauce is finished.
11. After chops are tender, remove from oven and dip in the red sauce.
12. Take chops after dipping and place in baking pan.
13. Bake for 30 minutes in 350 degree (175 C.) oven or until slightly glazed.
14. Marinating sauce and red sauce can be reused if brought to a boil and stored in refrigerator, or frozen.
15. 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.
16. Place finished chops on grill, let cook slowly, a little blacking does not hurt chops.
17. Grilling should not take more than 15 minutes.

pork chops, soy sauce, water, brown sugar, dark molasses, salt, water, ketchup, chili sauce, brown sugar, mustard

Taken from online-cookbook.com/goto/cook/rpage/0000A1 (may not work)