INGREDIENTS: 4 - Cups soy sauce 2 - Cups salad oil 2 - Cups Brown Sugar 1 - Cup worchestershire sauce 1 - Cup white vinegar 1 - Bottle (4 fl oz) Liquid Smoke 3 - teaspoons garlic powder (1/2 small container) 6 - teaspoons celery seed (1 small container) 6 - teaspoons dry ground mustard (1 small container) 6 - teaspoons ground ginger (1 small container) 8 - Iowa Chops - 1+1/4" center cut Pork Chops
DIRECTIONS: In mixing bowl combine first 10 ingredients and mix very well. Marinade chops in mixture 24 hrs. in refrigerator, turning once. (top to bottom) Grill chops to 165 degree F (just turning white / no pink) over medium to high heat of grill or over campfire coals at height to 10-12 above good bed of coals. Baste chops with mixture and turn frequently (some charing may occur as the brown sugar in the mixture burns). Reuse leftover marinade ONLY if kept refrigerated. NEVER serve used marinade as table sauce, health hazard if not fully cooked. Serve with a baked potato, brown beans, bread, and a light salad and watch them fight for the leftovers.