1/2 c. sherry wine
1/4 c. honey
1/4 c. soy sauce
1/4 c. ketchup
2 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. red food coloring
1 clove garlic
8 pork chops
2 tsp. cornstarch

Combine first 8 ingredients; mix well. Arrange pork chops in shallow baking dish. Pour sauce over chops. Refrigerate, covered, several hours, turning chops every hour. Drain chops - save marinade juice. Place chops on charcoal broiler rack. Cook until done, about 15 to 20 minutes. Combine reserved marinade and cornstarch; blend well and cook. Pour over chops before serving.