• ½ cups Soy Sauce (I use the lite version)
• 6 tbsp Lemon Juice
• 1 ½ cups of Ketchup
• 1 tsp Louisiana Hot Sauce
• 2 clove Garlic
• 1 ½ tsp Dry Mustard
• 4 tbsp Light Brown Sugar
• 1 tsp Onion Powder
• Mix all ingredients, and simmer on your lowest temperature until brown sugar is dissolved. Watch carefully, and stir.

• I start with a Family Pack of Center Cut Pork Chops (3/4 in thick).
• Because I am a health nut, I trim all fat completely off of chops.
• The next step is I tenderizer the Pork Chops with my Jaccard 48 Blade Meat Tenderizer. I tenderize both sides, then cut into ¾ in. strips.
• Then place about ¼ cup of Roberta’s Best Barbecue Sauce in a zip lock, and put raw strips inside. Make sure all pork is covered with sauce, and keep into refrigerator for ½ hour.
• Place on grill, (already pre heated), and set on low fire.
• Grill for about 7 minutes on each side, or use the “squish test”. For pork, you would want your meat to be at least medium. Just press into the top of the strip with your tongs. If the meat is pretty squishy then your somewhere near rare. If the meat is halfway between squishy and firm, then you are at medium. If the meat is firm then you are at well done. You will be amazed at how often you will use this technique to test the doneness of your meats.
• Serve Pork Strips with warm sauce for dipping.

Click to Return