Sir Taliesin - sorry I didn't give exact measurements, but it is really a personal taste kind of thing. As you experiment, you'll eventually find your own soy, teriyaki, worstershire ratio preferences! My personal preferance is to load em down with tons of soy and teriyaki, only adding tablespoons of water to keep it from burning/evaporating. The more sauce quantity, the spicier the chops. Unlike steak, the soy and teriyaki really penetrates and gets into the meat, so there is really no need for a pre-marinate. They marinate and cook at the same time! A few stabs with the fork while cooking doesn't hurt either! Just keep an eye on it every 20 minutes or so, just to make sure the sauces aren't burning away, and you can't go wrong! Also, make sure you use a casserole dish of some type that has a top for it. Need that top!!
Tomorrow - Lipton onion chuck roast!!
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