I made this for my Fiance,myself and our two kids....My kids are very picky eaters but my son really liked this - it was a total hit!!! I definately plan on making this again sometime soon.Its different,it has a very unique flavor.Thanks for sharing!
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.
This is a phenomenal recipe! I just decided to try making it one night about 7 months ago because I thought the name was cute, and I've probably made it 10 or more times since. The first time I made it my daughter asked if we could have it more often. My son asks for it regularly. I always make sure to double the sauce as others have suggested. I just set a pan of pork chops yum-yum in the fridge to marinate for a few hours, as a matter of fact. I poke holes in the chops after browning, and try to marinate 4-24 hours depending on my planning... I feel this helps the flavor adsorb into the meat. A family favorite for sure!
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!!!!