This sounds delicious but an hour in the oven sounds way too long for pork chops this thick. I think I would insert a thermometer so they wouldn't dry out. I'm going to have to try these!
My family did not like this recipe at all. The sauce tastes like a cross between worcestershire sauce and A1, which are two sauces that we do not like. When nobody wanted to eat the chops I tried adding some brown sugar to the sauce, but I still couldn't get anyone to eat more than a few bites. I have never thrown away so much dinner before. Luckily the pork chops were on sale.
Hi all - This will be long because I really, really hope to figure out what I did wrong - I hope there's some smart person out there who will read all this and comment - I DO want to learn and correct. I cooked the Pork Chops Yum Yum last night. I have NEVER ruined pork this badly before. I read almost a hundred of the reviews, decided to do stove-top like most. I bought two boneless pork loin chops about little less than 3/4 inches thick but did not brine them (maybe I should have!). I trimmed a little of the fat and added a little pepper and sauteed off the chops in about a tablespoon of olive oil - only 2 min on each side for fear of overcooking them - HA! Boy was I wrong! I minced a clove of fresh garlic and a good teaspoon of fresh ginger, and per one reviewer, made pole-to-pole cuts of half a large yellow onion. Once the meat was sauteed I put the chops on a warm plate for a minute while I sauteed the garlic, ginger and onions for about two minutes to sweat them a little and until the garlic started to smell good - I did this on a med low flame. Then I added the tripled sauce ingredients (as per many reviewers) So, used (for triple sauce - 3/4 cup chicken broth, 3/8 cup honey, 3/8 cup regular soy sauce and 3 tablespoons ketchup all went into the saute pan with the onion/garlic mix. Also per one reviewer (the one who suggested the onions) I added 1 tablespoon of apple cider vinegar because that is a normal ingredient in most Asian sauces. I put the chops back into the saute pan, brought the sauce up to a simmer and then turned the heat down low so I only had it "burbeling" (if that is a word) and covered the pan. Per another reviewer, I turned the chops every 5 minutes for a total of 20 minutes. I pulled the chops off to a warm plate and added 1 Tablespoon cornstarch already mixed with 1 Tablespoon water. And the sauce really needed the thickener. I brought the heat up and stirred for about 4 minutes at medium heat till the sauce thickened nicely. Served the chops over rice and broccoli on the side. Now, when I tell you that I am a pretty good cook - really I am, I have NEVER had to work so hard at cutting a good piece of meat! The chops were SO TOUGH that my life partner shoved them away in disgust. I ate mine out of shame but it was really hard to cut. Okay, smart people - what did I do wrong or where did I go wrong? Was it the vinegar that toughened the meat? Was the 20 minutes (already a much-shortened cooking time) too long? The meat quality was the best I could buy from the Vons (which is Safeway out here) good meat department - I didn't skimp on the quality! The sauce was okay - nothing special or different than what I would get at a local Chinese restaurant but certainly not what most of the reviewers mentioned - just sort of middle-of-the-road okay Chinese sauce. So, I am genuinely interested in what I must have done or why the pork toughened up that badly - never in my life have I had such a tough piece of meat. Couldn't even get the steak knife through it - had to saw and saw. So, I want to learn here and would be very grateful if someone or more than one person would comment on what I should have done or where I went wrong. I DO appreciate the time and thank you all for your thoughts!<br/>Citrus1000
This was just ok. I'm not sure what all the hype is about, it's nothing spectacular. The taste was a bit bland for me. I had to kick things up a notch by adding my own seasoning to the sauce. There was nothing about the sauce that made it distinctive. I will say that the pork was very tender. I put a cover on it will baking as others have suggested and I think that made the difference.
These were good but a little tough so I will decrease the cooking time next time. Thanks!
I was very disappointed in this recipe. After reading all of the great reviews, I was expecting much better. The only reason I gave it 3 stars is because the hubby really thought it was great. I followed the recipe substituting only garlic powder for the garlic salt. I made a double batch because I had 8 thin cut chops, and I cooked it all in the skillet. The pork chops were not dry as others claimed, but they were WAY TOO SALTY and there was too much ginger for my liking. Had them for dinner last night and the although the hubby liked them, he had to get up in the middle of the night for water because they made him so thirsty! I would definitely use low sodium soy and broth if I had to do this again.
5 Stars after a couple modifications. I used four boneless pork chops that were at least an inch thick. Very large chops! I dredged them in seasoned flour (salt & pepper) and then browned them. The only other change was covering in foil for 50 minutes and removed foil the last 10 minutes. They were exceptionally tender and very juicy!
Just made these tonight. I doubled the sauce. These really were Yum-Yum!
Delicious sauce! I doubled the sauce and cooked my chops (covered) for 45 minutes after browning, and they came out very tough and dry. Seems chops should either cook quick or a long braise. So next time they'll go in for a quick 25-30 minutes and we'll see how that goes.
These pork chops were really good. I doubled the sauce as other reviews suggested, and I cooked them covered on the stove. They were a little dry, but that's because I over estimated the cooking time. Great flavor though. Will make them again!