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    You are in: Home / Recipes / Kahlua Pork Chops Recipe
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    Kahlua Pork Chops

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 09, 2011

      We have pork chops 3 or 4 times a month, so your recipe adds a nice twist to that schedule! I did use just two chops for the 2 of us & adjusted the other ingredients accordingly! Also too the tip from AuntWoofieWoof's review & automatically thickened the sauce! All in a good cause, & we had a delicious chop dinner! Many thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

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    • on April 25, 2008

      These were good. Different than other pork chop recipes I have made but good. The ingredients went really well together. My sauce didn't thicken either, so I thickened it with some corn starch and water so I could have it with the pork chop. I made it with Broccoli With Onions and Pine Nuts. The 2 went really well together. I will be making this again, Thatnk Nyteglori for sharing your recipe. Made for PAC Spring '08.

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    • on August 28, 2007

      We loved this recipe! This recipe is a good example of how a few simple ingredients can really shine. I first selected the recipe to try as it caught my eye and then kept bypassing it during the contest as I tried other recipes. I finally decided to give it a try and am so glad I didn't miss this one! The result is just wonderful and the sauce makes this dish. It thickens and makes the most delightful sweet, sticky glaze and the pecans are such a nice touch. The kahlua is not overpowering at all. I would have preferred more detailed cooking instructions on a contest recipe so I am including what I did here. I made this in an electric skillet, searing the pork chops at 350 on both sides then reducing the heat to 280, covering, and finished cooking them. (about 12 minutes for thick chops) I then added the sauce and simmered at 300 degrees, turning the chops once, and leaving the lid ajar. (about 10 minutes) Thank you for a terrific meal and one I will make again!

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    • on August 25, 2007

      This was the first recipe I chose to make for RSC 10 and it was a hit with everyone! It is sweet, but pleasantly so. DH2B said it was one of the best pork chop recipes he has had in awhile; so right there you get 5 stars. The sauce never really "thickened" but I did let it reduce a bit. They sat in the juice for about 1/2 an hour before I served them which I think added more flavor to the chops. Just a side note: The sauce with this dish mixed in with some Ranch Dressing that was on my plate and it was out of this world good! Good Luck Chef!

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    • on August 24, 2007

      These were very good. The sauce has nice flavor and the pineapple adds a nice touch. I missed the seasoning on the chops, a little salt and pepper maybe before browning. Being that it was a contest recipe I am a little tougher on my ratings than usual, and it would have been 4 stars, as it was very good, but the instructions were very sketchy. It does not tell us how long to cook the chops, or when to add the brown sugar. I guessed, and they came out ok, but there are new cooks out there that might not make this recipe because of the scarce instructions. Very nice entry for the contest-Good Luck!

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    Nutritional Facts for Kahlua Pork Chops

    Serving Size: 1 (294 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 537.0
    Calories from Fat 232
    Total Fat 25.8 g
    Saturated Fat 6.8 g
    Cholesterol 137.3 mg
    Sodium 141.1 mg
    Total Carbohydrate 24.8 g
    Dietary Fiber 0.8 g
    Sugars 23.0 g
    Protein 41.8 g

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