Post by gayla on May 14, 2008 19:51:56 GMT -5
6 pork chops
2 c. soy sauce
1 1/3 c. water, divided
1 c. brown sugar, divided
1 T. molasses
1/2 tsp. salt
1 (14 oz.) bottle ketchup
1 (12 oz.) bottle chili sauce
1 T. dry mustard
Combine the soy sauce, 1 c. of the water, 1/2 c. of the brown sugar, the molasses and the salt. Pour over the pork chops. Marinate in the refrigerator for several hours or overnight. Lift the chops out of the marinade and place in a 9x13-inch pan and bake, uncovered, in a 350 degree oven. While the pork chops are in the oven, combine the remaining 1/3 c. of water and 1/2 c. of brown sugar with the ketchup, chili sauce and dry mustard in a medium saucepan. Bring the mixture to a boil. Pour over the pork chops. Cover the pan with foil and continue baking at 350 degrees until the pork chops are done, turning several times (this takes about an hour, depending on the thickness of the pork chops)
2 c. soy sauce
1 1/3 c. water, divided
1 c. brown sugar, divided
1 T. molasses
1/2 tsp. salt
1 (14 oz.) bottle ketchup
1 (12 oz.) bottle chili sauce
1 T. dry mustard
Combine the soy sauce, 1 c. of the water, 1/2 c. of the brown sugar, the molasses and the salt. Pour over the pork chops. Marinate in the refrigerator for several hours or overnight. Lift the chops out of the marinade and place in a 9x13-inch pan and bake, uncovered, in a 350 degree oven. While the pork chops are in the oven, combine the remaining 1/3 c. of water and 1/2 c. of brown sugar with the ketchup, chili sauce and dry mustard in a medium saucepan. Bring the mixture to a boil. Pour over the pork chops. Cover the pan with foil and continue baking at 350 degrees until the pork chops are done, turning several times (this takes about an hour, depending on the thickness of the pork chops)