"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

The Embers Original One Pound Pork Chop Recipe

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This recipe for The Embers Original One Pound Pork Chop, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, June 21, 2007


Marinating Sauce:
- 2 c. Soy Sauce
- 1 c. Water
- 1/2 c. Brown Sugar
- 1 tbsp. Dark Molasses
- 1 tsp. Salt

Red Sauce:
- 1/3 c. Water
- 1 14-oz. Bottle Heinz Ketchup
- 1 12-oz. Bottle Heinz Chili Sauce
- 1/2 c. Brown Sugar
- 1 tbsp. Dry Mustard

Marinating Sauce: Take soy sauce, water, brown sugar, molasses and salt. 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 over night in refrigerator. Next day take pork chops out of sauce, place in baking pan and cover tightly with foil. Put in 375 oven and bake until tender. About two (2) hours.

While chops are baking combine all red sauce ingredients in heavy sauce pan or double boiler.

Red Sauce:
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 and bake for 30 minutes in 350 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 blackening does not hurt chops, grilling should not take more than 15 minutes.

Number Of Servings:
For Six 1-Pound Pork Chops
Personal Notes:
Recipe from the Embers Restaurant in Mt. Pleasant, Michigan.

The Embers was/is owned by Clarence Tuma's, this is Clarence's personal recipe.




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