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Very good recipe. The sauce was great, but I found the meat didn't absorb the flavor. I think the pork would benefit from marinating in the sauce for at least 24 hours prior to cooking.

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StacL January 16, 2013

Yet another fantastic recipe! My family devoured these chops in a heartbeat. When I made them, I marinated them in the sauce for 3 hours beforehand and then threw them on the grill instead of baking them. We used a little bit of the sauce that I saved to brush on the pork as it was cooking and they turned out about as perfect as pork chops can get! Thank you for the recipe. This is going in the keeper file.

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PSU Lioness June 18, 2012

I made this last night for supper and was really disappointed. I have a brand new baby and was looking for a quick and easy recipe. The pork turned out very tender but I did not like the texture of the meat - kind of like boiled pork. I love pork steaks and my husband usually pan fries them with lots of seasoning salt or coats them in shake n' bake and fries them. I have also had them grilled with barbecue sauce. The flavors of the sauce itself are good but it did not thicken up at all and did not form a nice glaze as I had hoped. Against my better judgment, I did not brown the pork steaks first and I wish that I had because I think that this would have made a difference. Also, I think boiling the sauce on the stove first to thicken it, and then putting it on the browned pork steaks and then in the oven might have really made a difference also. I also think grilling the pork steaks and then basting them with this sauce might be good (or using this sauce as a marinade). Now, I have all this leftover pork steak that tastes kind of gross and I have to figure out a way to salvage it for supper tonight - stir fry maybe... I may try this recipe again with the changes I suggested, but I would test it out on a couple of steaks first instead of all 6.

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Lorenita January 07, 2010

I used a cheaper cut of pork chops for this knowing it would be okay with the long baking time & they were moist, tender & very flavorful. I used 4 good sized pork chops but kept the sauce portion as written - perfect! Lots of sweet/tangy sauce to pour over the meat & rice. Very easy to make & was forgiving enough to let me put it together in the morning, toss it in the fridge & them bake that evening. It will def. go on my repeat menu list. Thanks for another great recipe!

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CharTrev March 25, 2008

This was great! I used it on a pork loin. The only thing I did differently was to use a raspberry chipotle sauce instead of the brown sugar. We really enjoyed it. There was a lot of sauce left over so my husband wants to use it on another pork loin, but grill it instead, I am sure it will be fantastic! Thanks Kitten!

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HeidiSue August 14, 2007

While looking for something new to do with pork chops found this & knowing I love Kitten's recipe gave it a try. Followed the direction with no changes & it was great, used thick cut pork chops & the timing was perfect. Served over steamed rice with the left over sauce over it all. Great blend of flavors. The pork was nice & moist, not dry at all. I do think StacL has a point though, as good as this is, next time think I'll poke a couple of holes in the pork & marinate for awhile in the fridge prior to cooking - want to make sure this awesome sauce gets completely trough the meat.

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Bonnie G #2 March 08, 2014

This is very good. I did not have chili sauce, so I subbed a little tobasco sauce. DH wants to try this with chicken. I almost forgot. I did not have low sodium soy sauce, so I used 1/2 water and 1/2 regular soy sauce.

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Chef Patience November 13, 2013

6 thumbs up!!!!

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mbfans August 13, 2013

We grilled our pork steaks and made the sauce (reducing) on the stovetop, then glazing the pork the last few minutes on the grill. My spouse was expecting just another barbeque sauce, however to his delightful surprise, the sauce is far from it! Delicious Asian flavors. Will make these again. Thanks for sharing!

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ARathkamp July 27, 2013

This is a really good recipe and super easy too which is a big bonus. I typically like to brown the steaks first for a little boost in the flavor, but it is not essential to do this...they are still tasty. I also like a little thicker sauce so I increase the cornstarch to 1 1/2 tbsp, but that is a personal preference. The flavor of the sauce is wonderful and great served over rice as suggested in the recipe.

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brenda January 03, 2013
Delicious Asian-Glazed Pork Steaks or Pork Chops