I thought this was ok just to eat as regular pork chops. No one in the family raved about it, but everyone ate it. I would like to try and take the pork chops from this recipe and slice them up to use in a stir-fry. I think that would be great!
I read most of the feedback (yes, all 269 ratings) and doubled the sauce, marinated the chops, and cooked it on the stovetop. The flavor was great, would go well with Asian food, but the sauce leftover was all wasted. It didn't taste good on rice and didn't thicken up at all. I will probably make again but use a different sauce for the side dish.
ABSOLUTELY DELICIOUS! ... and easy too! I will definitely be making this again. The name says it all... YUM YUM!!!
My husband says, "Be sure to save this recipe!" So, I won't allow this one to go far ; ) I tripled the sauce because I am married to Mr Condiments. He likes everything with sauce to have more than enough. This sauce is delicious! I used six 3/4" pork loin chops and the hour given was just right. Thanks for sharing this with us, Brad!
I loved the taste of this sauce with the chops. As mentioned by a few others I think next time I'll poke a few holes in the meat so it'll penetrate into the meat a little more, but this WILL be made again for sure. Easy to put together and a wonderful taste. That's means a 5 in my book.
It's easier to brown them in an oven proof skillet, add sauce, cover and bake. Then you only mess up one pan. Turn chops halfway into cooking and baste well with glaze. Baste more if you like. I used boneless chops and they were thick enough to need the full hour. Mine got "browned" well without uncovering them. Not sure why the submitter said uncovered, the glaze would evaporate. We liked them, only cooked 2 big chops.
Delicious! And very similar to a recipe I've been making for years only mine have slightly different ingredients and are skillet braised instead of heating up the oven. Try removing the chops and deglazing the pan with the liquid, scraping up all the delicious brown bits covering your pan with a wooden spoon - I promise this extra step takes it to the next level of YUM. Replace the chops and either cover with a tight-fitting lid, turn the heat down to low and let them simmer in the liquid for about 45 minutes or so, or put them in the oven as the original recipe states. Either way, kudos on the recipe!
I made this last night for my husband, 2-year-old, 1-year-old, and myself. Many pork chops recipes I have tried in the past have not been good. This one was excellent and flavorful!!! I took the advice to make them on the stovetop instead of the oven, turning and basting them every several minutes with the sauce. Lovely. We ALL agree (even my picky toddler) that this one is a keeper!!!!
Yummy indeed! I usually don't like pork chops, but this recipe made them taste great. Thank you to the reviewers for your helpful advice: 1) brine the pork chops in salt and water prior to cooking, 2) switching from garlic salt to garlic powder, 3) using less soy sauce or going with low sodium, 4) adding cornstarch to thicken the sauce, 5) making double or triple the amount of sauce suggested, and 6) recommending to cover the dish when cooking. I was nervous about making this after reading some of the negative reviews, but the sauce was full of flavor and pork chops were very tender. I will definitely make this again.
These were absolutely delicious. Whether in oven or skillet. Don't have to cook for an hour, though... Unless they're 2 inches thick!