6-8 (1 lb.) pork chops (order ahead from butcher)

MARINATING SAUCE:

2 c. soy sauce
1 c. water
1/2 c. brown sugar
1 tbsp. dry mustard
1 tsp. salt

RED SAUCE:

1/3 c. water
14 oz. bottle ketchup
12 oz. bottle chili sauce
1/2 c. brown sugar
1 tbsp. dry mustard

1. Bring all marinating sauce ingredients to a boil. Let cool and place 1 pound pork chops in pan, bone-side up. (Six chops will usually fit in a 9 x 13 inch pan.) Pour sauce over. Let stand in refrigerator overnight. Remove from sauce into roasting pan and cover. Bake at 375 degrees for 2 hours.

2. Bring all red sauce ingredients to a slight boil. When chops are tender, remove from oven and dip into sauce. Return to roasting pan and spoon more sauce over chops. Bake at 350 degrees for 30 minutes to glaze.

3. Offer remaining red sauce as a condiment at the table.

Note: Sauces may be made ahead and frozen. Just thaw and bring to a boil before using.