Embers Pork Chops Food
THE EMBERS ORIGINAL 1# PORK CHOP
One of my father's favorite restaurants in Mt Pleasant, Mi - served this for years. We have the original recipe card dating back over 30 years and I am posting it here in honor of my father - and so it is never lost.
Provided by Stacey in BG
Time P1DT2h45m
Yield 6 chops, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Marinating Sauce:.
- Take soy sauce, water, brown sugar, molasses and salt - mix together in a saucepan and bring to a boil.
- Let cool.
- Put chops in a pan with bone side up.
- Pour marinade over the pork chops and let stand overnight in refrigerator.
- Take chops out of marinade, place in baking pan and cover tightly with foil.
- Put in 375 degree oven and bake until tender - about 2 hours.
- Red Sauce.
- While chops are baking, combine all red sauce ingredients in heavy saucepan or double boiler.
- Mix well - leaving no lumps.
- Bring all ingredients to a slight boil.
- After chops are tender, remove from oven and dip in red sauce.
- Take chops after dipping and place in baking pan and bake for 30 minutes in 350 degree oven or until slightly glazed.
- Both sauces 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 a 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 blacking does not hurt chops -- grilling should not take more than 15 minutes.
EMBER'S PORK CHOPS
A 2-step method for delicious tender chops. I prefer the grill method of finishing the chops, but if it's not grilling weather, these can be finished in the oven. Cook time does not include marinating overnight.
Provided by ElaineAnn
Categories Pork
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix soy sauce, water, brown sugar, molasses and salt, 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 chops are tender (about 2 hrs).
- While chops are baking, combine all red sauce ingredients in a heavy saucepan. 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.
- You have 2 methods for finishing the chops:.
- Take chops after dipping and place in baking pan. Bake for 30 minutes in 350° oven or until slightly glazed.
- For 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.
SLOW-BAKED PORK CHOP POUNDERS
This recipe comes from the Embers Restaurant in Mount Pleasant, Michigan. It is their signature dish. These chops are sooooo good that people drive hundreds of miles just to get them. Now you can make them at home! :o) Prep time includes overnight marinating.
Provided by Terri F.
Categories Pork
Time P1DT2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix marinade ingredients in saucepan, and bring to a boil.
- Let marinade cool.
- Marinate each 3" thick pork chop overnight in the cooled marinade.
- Preheat oven to 375 degrees F.
- Place pork chops in baking pan and cover tightly with foil.
- Bake for 2 hours.
- Combine dry mustard, water, and brown sugar, making sure mixture is lump free.
- Add ketchup and chili sauce to mixture.
- When chops are tender, remove from oven and turn oven temp down to 350.
- Dip chops in ketchup/chili sauce mixture and return to pan.
- Bake an additional 30 minutes, uncovered.
- This last step is optional; grill for 15 minutes over small bed of coals raised as high as possible.
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