4 (1-inch thick) pork chops or 6 (1/2-inch thick) pork chops
1/2 c. ketchup
1/2 c. water
1 env. Italian salad dressing mix
1/2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce

Pierce meat on all sides with long-tined fork. Place in plastic bag; set in deep bowl. Combine ketchup, water, salad dressing mix, mustard and Worcestershire. Pour over meat in bag and close. Refrigerate 24 hours. Occasionally press bag against meat to distribute marinate evenly.

Remove meat from bag. Grill over medium-high heat until done. Turn occasionally to prevent flare-ups and burning marinate. Or, broil in oven on broiler pan until done, turning occasionally.