Embers Pork Chops Recipes

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EMBER'S PORK CHOPS



Ember's Pork Chops image

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

6 center-cut pork chops, about 1 inch thick
2 cups soy sauce
1 cup water
1/2 cup brown sugar
1 tablespoon dark molasses
1 teaspoon salt
1/3 cup water
1 (14 ounce) bottle ketchup
1 (12 ounce) bottle chili sauce
1/2 cup brown sugar
1 tablespoon dry mustard

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.

THE EMBERS ORIGINAL 1# PORK CHOP



The Embers Original 1# Pork Chop image

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

6 lbs pork chops
2 cups soy sauce
1 cup water
1/2 cup brown sugar
1 tablespoon dark molasses
1 teaspoon salt
1/3 cup water
1 (14 ounce) bottle Heinz ketchup
1 (12 ounce) bottle Heinz Chili Sauce
1/2 cup brown sugar
1 tablespoon dry mustard

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-ROASTED CORN ON THE COB



Ember-Roasted Corn on the Cob image

Andrea Reusing, chef at Lantern in Chapel Hill, NC, cooks whole ears of corn in the dying embers of a charcoal fire after the burgers or pork chops have finished cooking. "I love the efficiency of it," she says. The waning heat produces some sweeter bites and others that are more charred. Keep the husks on to protect the corn, and soak the ears before they hit the embers so the kernels don't dry out.

Provided by Andrea Reusing

Yield Makes 6 servings

Number Of Ingredients 3

6 ears of corn, in husk
Softened unsalted butter
Kosher salt

Steps:

  • Gently pull husks away from corn (do not detach from cob); remove silk. Pull husks up over corn to cover kernels. Secure husks tightly with string or a strip of foil. Soak in a large pot of room-temperature water for at least 15 minutes and up to 1 hour.
  • Meanwhile, remove grill grate and build a hot fire in a charcoal grill, allowing fire to burn down until coals are completely covered with ash (or use the ash-covered coals remaining after grilling a main course).
  • Push coals to one side of grill. Arrange 3 ears of corn in a single layer on cleared side of grill; cover corn with coals. Repeat on the other side with remaining coals and corn, spreading coals evenly over corn. Roast corn until most of the kernels are deep golden brown, about 10 minutes (some kernels will be flecked with dark brown spots). Remove husks; use a pastry brush to flick off any ashes. Serve with butter and salt.

FAMOUS PORK CHOPS



Famous Pork Chops image

My family loves these and they fall apart when you cut them with your fork.

Provided by HAULBUR

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h

Yield 4

Number Of Ingredients 6

1 cup crushed butter crackers
garlic salt to taste
ground black pepper to taste
3 eggs, beaten
4 pork chops
½ cup butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
  • Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 10.6 g, Cholesterol 247.8 mg, Fat 36.1 g, Protein 19.7 g, SaturatedFat 19.1 g, Sodium 334.8 mg, Sugar 1.3 g

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