made this tonight! My house smell so good! I did do what other's said and used the stove top. I did double the recipes and used fresh ginger and garlic. so awesome. Thank you
Very yummy, doubled the recipe for my family and some wanted seconds but sorry no left overs. I cooked uncovered and had no problem with dryness, I suppose it is the luck of the chops being tender to begin with, mine had bones, followed the recipe actually as stated.
I made these pork chops and they had a wonderful flavor. I made three times the sauce and used all of it. First I browned the chops in a little olive oil on top of the stove. I used all the ingredients the recipe calls for plus I added 1/4 cup Worcestershire sauce and minced garlic. My chops were thick so I baked them for 35 min covered and 15 min uncovered. They were very dry and hard to chew. I'll make them again because I loved the taste but next time I'll cook them in a cast iron skillet on top of the stove. If they hadn't been so dry and hard to chew I would have given them a 5 star rating.
These are yummy! Thanks for a great, easy recipe. I think this sauce would also work with chicken and steak... it's a keeper!
Delicious! Doubled the amount of ingredients for the marinade. After cooking I thickened the juice with a bit of flour. Tasty over steamed rice or potatoes.
This is DELISH. I took advice of others and made a double recipe of the sauce, and marinated the (boneless sirloin) chops for 10 minutes per side, then took out and fried for a couple minutes per side, put the sauce over the top and into the oven for 15 minutes - flipped the chops - 15 more minutes and done! One hour would be waaaaaaay too long for pork... and I did 6 chops. Perfectly tender! The sauce was a bit too thin for my liking so I thickened it ever so lightly with a bit of cornstarch and water, served with rice and broccoli. Oh MY!!! So close to Golden Corral's bourbon street chicken... maybe next time I'll add a bit of brown sugar to sweeten it a tad? Either way, a keeper recipe!
Amazing! A hit with the entire family. I did the stove top version and the chops were perfect and still juicy after about 20 minutes. This will be in our regular rotation from now on!
I have used this same recipe for years! I like to use country ribs and baked them covered in the oven. Delicious!
If you cook this at 350 degrees for an hour you might as well eat balloons. Very tough!!! 30 min would be just right and maybe cover the last 10-12 min. The sauce really has great potential.
These were GREAT! I just pan-fried my chops and added the sauce at the end and caramelized it. This is my new go-to sauce to make pork chops shine. My kids devoured them -- I live for this recipe!