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Sunday, March 21, 2010

Embers Pork Chops!


The Embers in Mt. Pleasant was a mainstay of MidMichigan dining  for years.   I say was,  since the restaurant has closed a few years ago.    This restaurant was famous forever with their Embers Pork Chops.  Out of this world good!   The Dining Room was something wonderful with all the great smells.   They also featured Prime Rib that drew in tourists over the decades. 

I came across this recipe 20 years ago from a great friend who had "ties" to the restaurant.   The recipe slipped out but I still don't know if this is the EXACT recipe, but it sure is a good copy!   Hope you enjoy this as much as we do.   This recipe will accommodate 8 1 1/2" center cut bone in chops.    Get the best chop you can find...you won't regret your decision. 


The Chops are finished with the Marinating Sauce and ready for the oven 





Hot from the Grill served with Brown Rice and Salad





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Embers Pork Chops

meats, pork

      ----MARINATING SAUCE----
2 cup soy sauce
1 cup water
1/2 cup brown sugar
1 tablespoon molasses
1 teaspoon salt
      ----RED SAUCE----
1/3 cup water
14 ounces ketchup
12 ounces Heinz chili sauce
1/2 cup brown sugar
1 tablespoon dry mustard


Combine all ingredients in marinating sauce.  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 overnight in refrigerator.

Continuing, take pork chops out of sauce, place in baking pan and cover tightly with foil.  Put in 375F. oven and bake until tender about 2 hours.  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 light 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 at 350F or until slightly glazed.

Marinating sauce and red sauce can be reused if brought to a boil and stored in refrigerator or frozen.

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 blacking does not hurt chops and grilling should not take more than 15 minutes.

Notes:  Embers Restaurant, Mt. Pleasant, MI

Yield: 6 servings


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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015