Oven-Barbecued Chops, a La Pat Harris

A co-worker of mine from many years ago passed this recipe on to me. I think it is great, but I have tweaked it up a bit. Her original recipe calls for butterfly chops, but I prefer bone-in chops. I find them a bit more tender. You may find it needs a bit more liquid during the cooking process, and water will do fine. Great served with herbed whole green beans and either mashed or parslied red boiled potatoes.

• Ready In: 1 hr 5 mins
• Serves: 2-4

Ingredients

• 2 -4  pork chops, 1-inch thick (bone-in or butterfly)
• 1⁄4 cup water
• 3⁄4 cup chili sauce, bottled
• 1  teaspoon soy sauce
• 1⁄2 cup brown sugar
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon dry mustard
• 1  teaspoon Lea & Perrins Worcestershire Sauce
• 1⁄2 teaspoon garlic (granulated or powder, not garlic salt)
• 1  tablespoon  dried onion flakes
• 1  dash Tabasco sauce

Directions

1. Preheat oven to 350°F.
2. Place chops in an oven-safe dish in a single layer.
3. Stir remaining ingredients together and pour over chops.
4. Cover and bake for one hour.
5. Uncover and continue baking for about 10 minutes, basting occasionally.