The Ember's in Mt. Pleasant has closed so we are pleased to publish the recipe for their famous one-pound pork chop. At the grocery, look for a double-cut loin chop. They may be closer to 3/4 of a pound so your baking time may be reduced. We tested the recipe and the result was dry chops. To overcome that we recommend brining the chops for 24 hours and reducing the the baking time of the original. For a side dish, click on Ember's Green Pea and Peanut Salad.
For 4 to 6 one-pound, bone-in pork chops
Here's how Mario Batali's brines pork chops but the only required ingredients for a brine are the water, sugar and salt:
5 cups water
1 tablespoon fennel seed, crushed
2 bay leaves, crumbled
1 tablespoon peppercorns
2 springs rosemary
3 garlic cloves, peeled and roughly chopped
6 tablespoons sugar
4 tablespoons kosher salt
Place 1 cup of water in a stainless steel saucepan with the fennel, bay leaves, peppercorns, rosemary and garlic. Bring to a simmer and remove from the heat. Cool to room temperature. Add the remaining 4 cups of water, sugar and salt and stir to combine. Rinse the pork chops with water and pat dry. Place in a large bowl and add the liquid. Cover the chops with a plate to keep them submerged. Chill for 24 hours in the refrigerator. Rinse the chops and pat dry before continuing with your recipe.
2 cups soy sauce
1 cup water
1/2 cup brown sugar
1 tablespoon dark molasses
1 teaspoon salt
Red Sauce - makes substantially more than needed
14 ounce bottle of Heinz ketchup
1 bottle Heinz chili sauce
1/2 cup water
1 cup brown sugar
1 tablespoon dry mustard powder
1. Place the marinade ingredients in a sauce pan. Stir and bring to a boil. Cool.
2. Place the chops, largest visible-bone side up, in an oblong baking dish.
3. Pour the cooled marinade over the chops and cover the dish tightly with foil.
4. Heat oven to 325 degrees. Bake for 1-1/2 hours OR until tender. Then drain off the marinade.
5. In the meantime, combine the red sauce ingredients in a saucepan and stir while heating until combined.
8. Dip each chop in the red sauce. Increase the oven to 375 degrees.
9. Bake uncovered until the red sauce caramelizes.
10. Offer remaining red sauce as a condiment for the chops.