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.
Take soy sauce, water, brown sugar, molasses and salt - mix together in a saucepan and bring to a boil.
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.
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.