| 1 | Mix soy sauce, water, brown sugar, molasses and salt and bring to a boil. |
| 2 | Let cool. |
| 3 | Put pork chops in a pan with the bone side up. |
| 4 | Pour marinating sauce over chops. |
| 5 | Let stand in refrigerator overnight. |
| 6 | Next day, take chops out of sauce, place in a baking pan and cover with foil tightly. |
| 7 | Bake until tendeer in a 375 degree oven(about 2 hours). |
| 8 | While chops are baking combine all red sauce ingredients in a heavy saucepan or broiler. |
| 9 | Mix dry ingredients and water together, leaving no lumps. |
| 10 | Bring all ingredients to a slight boil. |
| 11 | Red sauce is done. |
| 12 | Afer the chops are tender, remove them from oven and dip in red sauce. |
| 13 | Bake singly for 30 minutes at 350 degrees or until slightly glazed. |
| 14 | Serve now or keep chops at room temperature until you are ready to put on charcoul grill, with grill as high as possible for 15 minutes. |
| 15 | Alittle blacking does not hurt-but watch carefully. |
| 16 | Serve individually on serving plate or platter. |
| 17 | Do not stack (glaze is pretty) |
