| 1 | Combine all ingredients in marinating sauce. |
| 2 | Mix together and bring to a boil. |
| 3 | Let cool. |
| 4 | Put chops in a pan with bone side up. |
| 5 | Pour the sauce over the pork chops and let stand overnight in refrigerator. |
| 6 | Continuing, take pork chops out of sauce, place in baking pan and cover tightly with foil. |
| 7 | Put in 375°F. |
| 8 | Oven and bake until tender about 2 hours. |
| 9 | While chops are baking, combine all red sauce ingredients in a heavy saucepan. |
| 10 | Dilute dry mustard, sugar and water together leaving no lumps. |
| 11 | Bring all ingredients to a light boil. |
| 12 | The red sauce is finished. |
| 13 | After chops are tender, remove from oven and dip in the red sauce. |
| 14 | Take chops after dipping and place in baking pan and bake for 30 minutes at 350f or until slightly glazed. |
| 15 | Marinating sauce and red sauce can be reused if brought to a boil and stored in refrigerator or frozen. |
| 16 | For extra flavor, keep at room temperature until you are ready to put on charcoal pit or grill. |
| 17 | Have grill as high as possible from coals, not a large bed of coals is needed. |
| 18 | Place finished chops on grill, let cook slowly, a little blacking does not hurt chops and grilling should not take more than 15 minutes |
