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."
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Ready In:
26hrs 45mins
6 chops




  • 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.

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  1. Family Favorite for years!! Had the Pleasure of working for The Ember's, Where this Dish was made Famous By the Owner Clarence Tuma Located In Mount Pleasant Michigan.. We also served something called porkspread Left over Pork Chops de boned shredded add a little minced celery and the red sauce, mix well serve with garlic toast
  2. My husband and I lived in Midland for 10 years, the Embers pound porkchop was a must-have at least every other month. I also picked up their recipe and made it at home on special occasions. The best! This Xmas the Embers chop is our holiday feast. My boys will be so happy... a great memory, too.
  3. OH! Pork Spread!!! THAT was the BEST! It didn't get made a lot, because it was made from the leftover 1-pound and 1/2-pound pork chops, and there weren't too many left overs of those! But when there were....We made it in the salad department, where I worked from 1988 to 1990. When anybody in the kitchen found out we were making it, everybody would crowd around for a sample!! It was SO good. I had a lot of fun working there, and learned ALOT from CT and Fred and Jeff.
  4. Best pork chops ever! We miss the Embers so much. This recipe is the best!


46 yo corporate geek - no excitement there. Boating fool - we own a woody. <br> <br>2 furbabies - my wonderful wonderful labs - Morgan a 6yo choc male - the love and delight of my life and Harley, his 4 yo black sis, my only true blond! <br> <br>Great SU - most supportive man I've ever known - Paul - who would like it best if I only fixed meat and potatoes, but is willing to eat anything. <br> <br>If I can't be cooking I read cookbooks - and anyone who has the privledge of owning a copy of "Southern Cooking for Everyday Living" owns a great book written by my great aunt - now deceased - Billie Wilson.
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