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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This recipe is in The Best of Country Cooking 2000 from Karen Collins, Wauseon, Ohio. This is her description: The best compliment a cook can receive is to be asked for the recipe of a dish she's served. That's happened almost every time I've made these pork chops. The sauce gives them a great barbecue flavor. Preparation time does not include marinating time: Ingredients:
2 cups soy sauce |
1 cup water |
1/2 cup brown sugar, packed |
1 tablespoon dark molasses |
6 pork chops, 1 to 1-1/2 in. thick |
1/2 cup ketchup |
1/2 cup chili sauce |
2 tablespoons brown sugar |
1 tablespoon water |
1/2 teaspoon ground mustard |
Directions:
1. In a saucepan, combine the soy sauce, water, brown sugar and molasses; bring to a boil.
2. Remove from the heat and allow to cool.
3. Pour into a shallow glass container or large resealable plastic bag; add pork chops and turn to coat.
4. Cover or seal and refrigerate for 8 hours or overnight.
5. Drain, discarding marinade; place chops in a shallow ungreased baking pan.
6. Cover and bake at 375°F for 30 minutes.
7. Meanwhile, in a saucepan, combine sauce ingredients.
8. Bring to a boil, stirring until smooth. Brush over both sides of the chops.
9. Bake, uncovered, 30 minutes longer or until pork is no longer pink and glaze is lightly browned.
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